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Steam the butternut squash cubes for 10-12 minutes, until fork-tender. You can also just use frozen and quickly warm them up.
In a pan, heat the olive oil over medium heat. Add the ground beef with a splash of water, the baking soda, salt, cumin, onion powder, and chili powder. Cook, breaking it up as it browns, until fully cooked and tender.
Warm the broth.
Divide the squash, beans, and beef evenly across 4 bowls. Ladle the hot broth over top.
Finish each bowl with lime, green onion, and cilantro.
Divide into 4 airtight containers for easy grab-and-go meals through the week, or portion into individual bowls to serve immediately (roughly ½ cup squash, ½ cup beans, ¼ lb beef per serving, topped with broth, lime, green onion, and cilantro).