Peel and cube the butternut squash and potatoes. Peel the shallot and slice thinly. Chop the spinach coarsely.

Heat a large skillet on medium-high and add 1-2 tablespoons olive oil. Add potato, squash and shallot. Season lightly with salt and pepper.

Cook, stirring occasionally, until lightly browned, about 2-3 minutes. Add mirepoix (carrot, celery and onion) and then vegetable broth and stir to combine. Bring to a boil, cover the pan and reduce heat to medium. Simmer until potato and squash are done (test by piercing with a knife).

Stir in cream, spinach and seasoned salt. Bring back to a simmer and cook, stirring occasionally, until slightly thickened, about 3-5 minutes. (If too thick, add a little water until the desired consistency is reached)