Cook and crumble ground beef in a heavy bottom pot over medium high heat. Season with salt and pepper to taste. Remove from pan with a slotted spoon to a bowl and set aside.
Remove all but 2 tablespoons of oil from the pan and discard. Reduce heat to medium and add carrots, celery, butternut squash and onion. Sauté until vegetables are almost tender, about 8 minutes.
Add garlic, mushrooms and spinach. Cook for 5 more minutes.
Add ground beef back to the pot, followed by beef broth, beef bullion and coconut milk. Sprinkle in xanthan gum and bring to a simmer. Cook for additional 10 minutes to thicken. Season with salt and pepper to taste.
Nutrition per serving: Calories: 205 cal, Carbohydrates: 9g, Protein: 14g, Fat: 13g, Saturated Fat: 8g, Fiber: 2g, Sugar: 3g