In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
Add chicken stock and apple cider. Bring to a boil.
Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
Pour all the contents of the pot into a blender. Puree until mixture is smooth.
Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
Pour the contents of blender back into the pot and keep warm until ready to serve.
After serving soup into individual bowls, garnish with croutons and chopped pecans.