To a large stockpot, add olive oil and heat on medium heat. Next, add onion, garlic and dried herbs and sauté 2-3 minutes until onions begin to turn translucent.
Next, add pork and sea salt and cook until pork is no longer pink.
Reduce heat to low and add in cubed pieces of butternut squash and coconut milk. Allow to cook for 12 – 15 mins until squash begins to soften, stirring intermittently.
Once squash has begun to soften, add in spinach one cup at a time, stirring to incorporate. Cook for 5-7 minutes more.
Finally, make a slurry by combining tapioca starch with water. Add slurry to pot and stir continuously to combine. Mixture will begin to thicken.
Taste and adjust for salt, remove from heat, and serve warm.
