Cook and crumble the ground beef in a heavy bottom pot over medium high heat. Season with salt and pepper to taste. Remove from the pan with a slotted spoon to a bowl and set aside. Remove all but 2 tablespoons of oil from the pan and discard.
Reduce the heat to medium and add in the carrots, celery, butternut squash and onion. Sauté until the vegetables are almost tender. Should take about 8 minutes.
Add in the garlic, mushroom and spinach. Cook for 5 more minutes.
Add the ground beef back to the pot followed by the beef broth, beef bullion and coconut milk.
Sprinkle in the xanthan gum and bring to a simmer. Cook for additional 10 minutes to let thicken.
Season with salt and pepper to taste.