1. Preheat your oven to 400°F (200°C).
2. Add the butternut squash and chopped carrots to a baking sheet lined with parchment paper and toss with one tablespoon of olive oil. Roast for about 25-30 minutes or until the squash and carrots are tender and easily pierced with a fork. Once the squash and carrots are roasted, allow them to cool slightly. 
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant for about 3-4 minutes.
4. Add the roasted butternut squash and carrots, canned pumpkin puree, vegetable broth, apple cider, coconut milk or cream, honey, curry powder, cinnamon, and nutmeg to the pot. Stir everything together.
5. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, allowing the flavors to meld together.
6. Use a hand-held immersion or regular blender (in batches, if necessary) to puree the soup until it’s smooth and creamy. If you use a regular blender, allow the soup to cool slightly before blending and reheat it afterward. Be careful when dealing with the hot soup. 
7. Season the soup with salt and pepper to taste, adjusting the seasonings as needed.
8. To serve, ladle the soup into bowls and garnish with a drizzle of coconut milk or cream and a sprinkle of roasted pumpkin seeds.

Enjoy your homemade copycat Panera Autumn Squash Soup with a delightful twist!