Place the chestnuts, squash and stock in saucepan and bring to the boil.
Reduce to a simmer. Cover and continue to simmer until the squash is tender, about 15 minutes.
Turn off the heat and puree the soup with a blender until very smooth.
slowly whisk in the milk.
Return soup to the heat and warm through.
Whisk in the thyme, nutmeg and cinnamon. Season to taste with salt and pepper.
Serve and add a swirl of cream to each serving.