Okay, I know you are supposed to can squash only if cut in chunks and not pureed but what about Butternut Squash Soup which is thinned out with a chicken broth base? I did do some Goggling but am getting mixed answers. Some places say as long as it is 50/50 soup base to squash. My recipe would just be onions, celery, garlic (maybe) broth and pureed squash. I know if I wanted to add any cream or milk to do that once I open the soup. Also, if it were safe to can this, would you recommend adding spices after opening? I use cumin and a pinch of hot pepper powder in my squash soup. Thanks for any help and direction you can give me!