Melt the butter in a heavy-bottomed pot over medium heat. Once melted, add in the onion and season with a pinch of salt. Sauté until just beginning to soften, about 3-4 minutes. Add in the butternut squash, garlic and 1\/2 teaspoon salt. Continue cooking, stirring occasionally, until the squash is slightly softened and just beginning to color, about 5 minutes more. \nStir in the Southeast Asia sauce until well coated and let cook for about 1-2 minutes more. Add in the vegetable stock, cover, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let simmer, uncovered, for about 20 minutes more, allowing the squash to soften and flavors to meld. \nAdd in the beans and continue cooking over medium-low heat until warmed through, about 3-5 minutes more. Before serving, stir in the spinach until just wilted. Season to taste with additional salt and Southeast Asia sauce, as desired. \nServe warm, alongside crusty bread for dipping.