Add butternut squash, pumpkin puree, vegetarian broth, apple juice, honey, curry powder, cinnamon, and salt and pepper. Bring to a boil, cover and lower to a simmer. Cook about 15 minutes, until the butternut squash is fork tender. Use an immersion blender or a regular blender to blend in batches until smooth. Transfer back to the pot and stir in heavy cream. Heat through.