Simmer butternut squash and carrots in vegetables stock until tender. (approximately 15 minutes) Puree with immersion blender. (or transfer carefully to your blender or food processor) Stir in cinnamon, cardamon and cream. Grind in fresh sea salt and pepper to taste. Simmer for a few minutes to allow flavors to blend.
Ladle into serving dishes and top with a sprinkle of fresh goat cheese or scant teaspoon creme fraiche and a roasted chestnut (which are usually available during the Fall and winter) and drizzle with 1/2 teaspoon walnut oil . The nut oil adds an incredible layer of depth and will set your soup apart!
Serve in decorative cups.
Serves 8 -12 as a soup course depending on serving size.