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Shred onion, apple and carrots either with a box grater or with the shredding blade of a food processor. Heat butter in large pot over medium heat. Add shredded onion, apple and carrot. Cook until softened, about 7 minutes.
Stir in squash, broth, sugar, ginger, salt, cinnamon and cayenne. Bring to a boil over high heat. Reduce heat to medium-low and simmer 5 minutes.
Transfer mixture to a food processor or blender. Puree until smooth (do this in batches, if necessary). Return to the pot and stir in cream. Gently heat through.