Creamy Squash Soup

1 lg Butternut Squash roasted 1 32 oz. box of Chicken Stock 1 bunch of Celery chopped 1 8 oz. brick of Cream Cheese chunked salt and pepper to taste water optional garnish Toasted Pumpkin Seed, Pepitas, or Crutons Put roasted butternut squash with out the skin, celery, chicken stock, and half the stock box of water in to a stock pot bring to a rolling boil. Let boil till celery is soft. Add desired salt and pepper and chunks of cream cheese. Blend till smooth with blender. Garnish and serve hot. Can be served in sour dough bread bowl.