In a large stockpot, sauté squash, carrot, celery, onion, garlic and fennel in oil with a pinch of salt for 5-7 minutes. Add stock, salt and pepper, and simmer until squash is soft. Puree and strain soup back into pot. Over low heat, add cream, nutmeg, brown sugar, and salt and pepper to taste.
Serve garnished with pecans, bacon, mushrooms and chives.