In a frying pan, fry the bread until golden brown on all sides and set aside.

Heat the butter in a big pot and sweat the onions, leeks and carrots on low heat. Don't brown the onions. About half cooked or so.

Add the squash and stock, along with the bead from earlier. Save a strip to garnish each bowl with.

Simmer until the squash is soft and tender

Toss the soup into a blender and pour back into the pot.

Add the all-spice, ginger and pepper. Tweak it to you're liking.

Add cream at serving time

Melt the butter and add the apples and brown sugar. Cook over medium heat until the apples are brown and caramelized.

Place a strip of fried bread on top of the soup and top that with a dollop of apples!