Winter Squash Soup with Pie Spices

Name: Winter Squash Soup with Pie Spices
Ingredients: 3 1/2 pounds kabocha squash, halved and seeded; 2 pounds butternut squash, halved and seeded; 1 1/2 pounds acorn squash, halved and seeded; Salt and freshly ground pepper; 2 cups water; 7 tablespoons unsalted butter, 3 tablespoons melted; 1 white onion, thinly sliced; 1/4 teaspoon plus 1 pinch ground cardamom; 1/4 teaspoon plus 1 pinch freshly grated nutmeg; 1/8 teaspoon plus 1 pinch ground ginger; 1/8 teaspoon plus 1 pinch ground cloves; 4 1/2 cups chicken stock or low-sodium broth; 1 cup heavy cream; 3/4 pound peasant bread, crusts removed, bread torn into 1-inch pieces; 1 1/4 cups crème fraîche