Creamy Butternut Squash Soup

I've never had butternut squash soup, let alone made it. So this was an experiment for sure. I looked at an array of recipes but I didn't really use any one in particular. I winged it and this is what I came up with:

Ingredients

1 Large Butternut Squash
2-3 Cups of Chicken or Vegetable Stock
4 oz. Cream Cheese (Half the bar)
1 Small Onion
2 Tbsp Garlic (Minced)
1 Tbsp Butter
1 Dash Ground Clove
1 Sprinkle Nutmeg
2 Dashes Cinnamon
Sea Salt and Cracked Pepper to taste

Prep

1. Saute the onions and garlic in butter.
2. Pour in the stock and bring to a boil. (The amount depends on the consistency you want and how large the squash you have.)
3. Dice the squash and add it to pot.
4. Cook until tender.
5. Remove from heat and add the spices and room temperature cream cheese cubed.
6. Use an immersion blender or carefully transfer the contents of the pot to a blender (add the cream cheese and spices after you put it in the blender)
7. Return to low heat and simmer so the flavors get incorporated. Stirring for 10-15 minutes.