Does anyone have a recipe for butternut squash soup that tastes like the Autumn Squash soup at Panera?

I've tried a recipe that claims to be a "copy-cat" of the Panera recipe, and I followed it closely, but it tastes nothing like it. The Panera recipe was a balance between sweet and savory, and this recipe is just savory. The recipe I used is as follows:

Ingredients

1 extra large butternut squash

2-3 tbsp. extra virgin coconut oil

salt and pepper, to taste

1 15-oz. can Libby’s Pumpkin

1 ½ cups apple juice

1 ½ cups vegetable broth

1 ½ cups half-and-half

1 ½ tbsp. honey

¼ tsp. curry powder

½ tsp. cinnamon 1 ½ tsp. kosher salt

¼ tsp. black pepper

roasted pumpkin seeds for garnish

Instructions Preheat oven to 450°. Peel squash. Remove seeds and cut in chunks. Place in baking dish or on cookie sheet and drizzle with oil. Sprinkle generously with salt and pepper. Bake at 450° for 25-30 minutes or until fork tender. Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, half-and-half and vegetable broth. Puree ingredients with an immersion blender until well mixed. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer. To serve, garnish bowls of soup with roasted pumpkin seeds.

bon appetit