Preheat oven to 375°F. Place pre-cut butternut squash in baking dish and pour 2 cups chicken stock over squash.
Place squash in oven and bake until tender, about 20 minutes, then let cool
While squash is roasting, melt 3 Tbsp. butter in large saucepan over medium heat. Add onion, sage, and nutmeg and reduce to low heat. Cover and cook until onions are translucent; about 8 minutes. In a separate small sauce pan, make sage butter by browning remaining butter and adding sage once brown.
Stir and remove from heat.
Stir in diced apple and remaining stock. Bring to a simmer and cook uncovered until apples are tender; 12 minutes.
Once squash is roasted add to sauce pan mixture and let simmer for 6 minutes.
Puree squash pan mixture in a food processor until smooth. Add puree back to pan and season with salt & pepper. Garnish with roasted walnuts, honey and sage butter.
Now your Taylor Farms Butternut Squash Soup is ready to enjoy.