In a 4-quart Dutch oven cook onion wedges in hot butter or olive oil over medium heat for 3 minutes. Add the garlic. Cook and stir for 1 minute more.
Add flour, marjoram, and white pepper to pan. Cook and stir until onion is coated. Add chicken broth and half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly.
Stir in butternut squash and sweet potato or carrots. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in Brussels sprouts and red sweet pepper. Cover and cook for 10 to 15 minutes more or until vegetables are tender. Stir in the chopped cooked chicken and orange juice; heat through.
To serve, ladle stew into soup bowls. Sprinkle with cracked black pepper. Makes 6 servings.