In a large soup pot over medium heat, brown the pork, breaking it up into small pieces with a spatula as you go. Drain off the fat.
Add the onion, garlic, ginger, spices, and salt and cook for about 10 minutes or until the onion is soft.
Add the squash, tomatoes, chicken stock and tomato paste and simmer, uncovered, for about 1 hour on low heat. This will reduce the stock and make the soupy mixture more like a stew.
Remove from the heat and stir in the spinach. As soon as the spinach is wilted, serve and garnish with the fresh herbs.
Recipe by Sustainable Dish at https://sustainabledish.com/sneak-peak-recipe-butternut-squash-stew-with-pork-and-spinach/