Melt butter in medium sized pot. Add cubed squash, onion, carrots and celery to the pot. Cook until the onions are slightly caramelized, and soft. Add the bay leaf.
Once onions are soft, add chicken broth. Turn up the heat to high, boiling the mixture for 5-8 minutes (until the squash is soft), At 3 minutes, add nutmeg,1/4 teaspoons of cinnamon, salt and pepper to the pot. After boiling, cover the pot, and reduce the heat to medium and let sit for 20 minutes(optional) . Add almonds in at around the 10th minute.
Blend the soup to a fine puree, and return to pot.
Whip the cream, adding 1/2 teaspoon of cinnamon and sugar into it. Carefully, fold the whipped cream into the soup. To combine, twirl a whisk around to distribute the cream.
Let the soup cool for about 5 minutes. Serve. After one has put the soup in bowls, people may add curry powder to taste for a richer flavor.