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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.
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.
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.
Spoon into bowls and top each with toasted salted pumpkin seeds and additional black pepper. Serve with toasted bread if desired.