1PREP: Melt butter in large pot over medium heat. ADD onions and sautee til translucent (about 5 minutes). ADD: squash, apples, pears and garlic. STIR to incorporate.
2ADD: chicken (or vegi) stock. Turn heat to high and bring mixture to a boil. LOWER heat to medium-low. ADD: spices. COVER and let sit on low boil for 20 to 30 minutes or until squash is fork tender when pierced. TURN OFF heat.
3ADD: 1 quart water, 1 c. Half 'n Half. Allow to cool for 15 to 20 minutes before blending.
BLEND with immersion blender to puree all ingredients.
TASTE and adjust seasonings to meet your personal taste. Reheat and serve.