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In a large pot, melt butter over medium heat. Add brown sugar and spices to melt butter 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 the liquid in the pot while simmering. Add more chicken stock if necessary.
Pour all the contents of the pot into a blender. Puree until the mixture is smooth. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup. Depending on the size of your blender, you may have to do this in batches. You can also use an immersion blender for this step.
Pour the contents of the blender back into the pot and keep warm until ready to serve.
After serving soup into individual bowls, garnish with croutons and chopped pecans.