Sweet potato & butternut squash soup with lemon & garlic toast

500g sweet potatoes

, peeled and diced

1 butternut squash, peeled, deseeded and diced

1 tbsp clear nectar

1 tbsp olive oil

, in addition to a sprinkle

2 onions

, generally cleaved

3 garlic cloves, pounded

1l vegetable or chicken stock

1 tsp cinnamon

1 tsp ground nutmeg

100ml twofold cream

For the toast

1 tbsp olive oil

3 garlic cloves, pounded

100g margarine

, at room temperature

pizzazz 1 lemon

2 tbsp clipped chives

1 tbsp cleaved thyme

2 crusty bread portions, cut into cuts