Squash and Apple Soup

In a large saucepan melt butter over medium heat; cook onion stirring occasionally for 4 minutes or until softened. Add squash apples potato ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.

In food processor or blender puree soup in batches if necessary until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.