Heat ghee or coconut oil in a large pot over medium heat.

Add onions and cook until softened, about 5 minutes.

Add ginger and curry powder and cook for 1 minute more.

Add butternut squash, salt, and bone broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender.

Carefully blend the soup until smooth using an immersion blender or transfer to a regular blender.

Stir in coconut milk and heat through. Serve hot.