Place ghee in a Dutch oven or large saucepan over medium heat.
Once ghee has melted, add cauliflower and butternut squash to pot and sauté for 3 minutes. Then add turkey, curry powder, kosher salt and ground black pepper. Cook for 2 minutes, stirring constantly.
Add cashew milk and stock and let simmer on medium low for 30 minutes or until butternut squash is tender. Add peas to soup and simmer for an additional 5 minutes.
Season to taste and serve with crushed toasted cashews if desired. Enjoy!