Butternut squash soup

2 medium butternut squash, halved and seeded
2 Tbsp butter
1 rib celery diced
1 small onion diced
2 carrots diced
1 russet potato, peeled and diced
2 cups broth (chicken, beef or veg)
2 cups water
Sage, thyme, nutmeg, cinnamon, S&P
1/3 to 1/2 cup milk or cream

Roast squash cut side down at 375 for 45 minutes
Remove and allow to cool to touch
While squash is cooling, melt butter in large pot. Sauté celery, onion, and carrots 10 minutes until they start to soften. Add potatoes and continue stirring and sautéing. Add some salt and pepper, scooped flesh from squash, a little thyme and sage and liquids.
Bring to simmer and cook 45 minutes or until potatoes and squash are broken down. Purée or blend to smooth and return to low heat. Stir in 1/3-1/2 cup milk or cream, warm thru and serve.