In large stockpot or Dutch oven set over medium-high heat, warm the coconut oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have turned golden, about 3 minutes. Add the fresh ginger, cumin, coriander, curry powder, fresh turmeric and stir to combine. After about a 30 seconds- 1 minute, once spices are fragrant, stir in the garlic and cook for another 30 seconds.
Add the roasted butternut squash, broth, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup for about 20 mins. Uncover the soup and let it cool for 15 minutes.