Preparation

Preheat oven to 400ºF.

Place both butternut squash whole on a sheetpan, prick with a fork and bake in the oven for 45 minutes until fully cooked. Let squash cool. Cut squash in half, remove seeds and skin, and cut flesh into 2-inch chunks; purée in food processor until smooth. Set aside.

Bring stock to a rolling boil, then lower heat to simmer.

In a separate 8-quart stock pot, melt butter over medium heat. Sauté onions until softened. Add diced apples and continue cooking until apples begin to soften, about 5 minutes. Stir flour and curry powder into apples and onions. Gradually add a little vegetable stock and butternut squash purée at a time, alternating between the two, allowing the mixture to thicken with each addition. Once all the stock and purée have been incorporated, drizzle in the honey and whisk in the fresh herbs. Add salt to taste.

*Commando Bee Honey is a star thistle honey locally produced by Yolo Land & Cattle Company of Winters, CA. The majority of our stores carry it on their shelves; however, if you prefer another variety, you can surely substitute!