Butternut Squash Soup

This is very tasty and easy. I might double it and use it for the upcoming November Soup-Off.
I used two squash halves that I'd partly roasted and left in the fridge for a few days. This worked fine, but I think I should have cut back the simmer time (or temperature) a bit; when I checked them they seemed very cooked. I also added a small handful of cilantro to the food processor, which did well to cut the mushy sweet flavor. The nutmeg didn't come through much at all, so I might be more generous next time. Taster Matt recommends more rosemary, and I agree. Cream and rosemary salt was great on top; sour cream could work also.