In a large dutch oven on medium heat, add the ghee butter, coconut oil and chopped onion. Cook until translucent about 1-2 minutes, stirring occasionally.
Add the garlic, cinnamon and ginger aromatics to the onions and cook for 1-2 minutes.
Add the roasted apples, carrots and butternut squash to the pot. Cook and coat for 4-5b minutes until soften and fragrant.
Add the curry powder, cinnamon and red curry paste to the pot. Cook for another 1-2 minutes coating the vegetables completely.
Add the stock, reduce the heat and cook covered for 20-25 minutes until the squash and carrots are very tender.
Using a hand blender, food processor or blender, blend the ingredients together until smooth. With the blender running slowly stream in the coconut milk, blend more and salt and pepper to taste.
Ladle the soup into serving bowls and garnish with coarsely chopped roasted cashews, scallion and a dollop or swirl of greek yogurt.