Too Many Chefs

I just noticed this was posted last year -- so you likely won't see this, but . . . I just made a big pot for lunch and it was delicious -- comfort food potential. I did make a few changes to suit what I had on hand -- chicken broth instead of veggie (enhanced the yellow color) -- I loosely peeled the squash using a few strips of skin for color -- and used fresh oregano instead of tarragon. The lemon really brighted the flavor without leaving a lemon taste and I didn't have a bit of bitterness.

Please tell me if this soup can be frozen.