Add the butter, ghee or avocado oil to a large stock pot over medium heat and swirl to coat bottom of pan. Once hot, add the add the onion, garlic, celery and carrots, and cook for a few minutes, stirring occasionally. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue to cook for several minutes or until meat is browned, breaking up the meat with a wooden spoon or spatula, as needed.

Next, add the butternut squash cubes, dried parsley, oregano, thyme, cayenne pepper (if using), and if desired, more sea salt and black pepper. Stir to coat. Then, add bay leaves, rosemary sprigs, broth and apple cider vinegar. Bring to boil over medium-high heat, then reduce heat to medium-low and continue to simmer for about 12 minutes. Stir in the cauliflower rice and kale, and cook for another few minutes or until both are cooked and squash is tender. Taste and add more sea salt, black pepper or dried herbs, if needed.

Before serving, remove bay leaves and rosemary stems (the rosemary needles will have fallen off into the soup).