Steam the butternut squash for 30 minutes, or until it is fork-tender. Scoop the flesh out and run it through a food processor. (Or you may use a blender, but the processor works better.)
Add the ginger and butter, and process. The squash will be a bit thick, so add stock until the soup reaches the desired consistency.
Place the soup in a large stockpot and heat. Add more stock to thin as necessary. Add salt and pepper to taste. (You can also add more ginger if you wish, but remember to go slowly—it is more difficult to take away a strong flavor than it is to add.)
Before serving, add the heavy cream and reheat, taking care not to let the soup boil. Ladle into bowls and top with toasted pecans.
— Sarah Libertus, former Featherstone Farm CSA manager