Taste, and feel free to add extra salt, to preference.
I transfer to glass jars, cool in the fridge, and then freeze what is not going to be eaten right away.
It will fill 13 two-cup glass mason jars, with 3/4 inch space at the top to allow expansion for freezing.
My kid can usually handle butternut squash when recovering from an IBD flare, so they usually add some steamed butternut squash to their portion of the soup. I don’t cook it with the soup, so they can have the option of not having the squash, if needed.
(Update: my kid is now adding puréed well-steamed green beans as well as puréed steamed butternut squash to their soup, during their flares, which works well for them.)