Add all ingredients to large freezer bag. Remove excess air, seal, and freeze.
Stovetop cooking instructions:
Thaw.
Dump bag contents into a large stovetop pot. Add 2 cups of water. Bring to a boil. Turn heat down and simmer until the sweet potato and squash are soft. Allow it to cool a bit. Blend with an immersion blender until relatively smooth.
Instant pot cooking instructions:
Thaw. Dump the bag contents into the instant pot. Add 2 cups of water. Manually cook under high pressure for 8 minutes. Vent for quick release. Blend with an immersion blender until smooth.