Copycat Panera Autumn Squash Soup

In a large pot or dutch oven, melt butter over medium heat. Add chopped onions and rosemary and sauté until onions begin to soften, 5-7 minutes.
2 tablespoons butter,1 medium onion,1 teaspoon rosemary
Add the butternut squash, carrots, vegetable broth, and apple juice, bring to a boil, then reduce heat to a low simmer and cover. Cook for 20-25 minutes until the squash and carrots are softened.
3 pounds butternut squash,1 cup carrots,2 cups vegetable broth,½ cup apple juice
Once softened, use an immersion blender or carefully transfer the mixture to a blender (see note) to blend until smooth, then return to pot. Stir in parmesan, brown sugar, curry powder, kosher salt (with the amount depending on whether you used salted broth), and black pepper.
¼ cup parmesan cheese,1 teaspoon brown sugar,⅛ teaspoon curry powder,kosher salt,black pepper
Spoon into bowls and top each with toasted salted pumpkin seeds and additional black pepper. Serve with toasted bread if desired.
toasted salted pumpkin seeds