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Heat coconut oil in large stock pot on medium heat. Once hot, add onions and garlic and sauté 1-2 minutes.
Reduce heat to low-medium and add okra. Sauté 6-7 minutes until it begins to break down.
Next, add dasheen/taro leaves (or spinach), butternut squash, carrots, green onions, cilantro, thyme and salt and stir frequently for 1-2 minutes.
Finally, add coconut milk and water.
Cover and bring to a low boil over low-medium heat, allowing the callaloo to cook for 15 minutes.
At the 15 minute mark, give it a stir, taste and add more salt as necessary.
Cover the pot again and allow to cook for an additional 15 minutes or until the ingredients are cooked through and vegetables are very soft. Once soft, remove from heat.
Blend the callaloo into desired consistency using an immersion blender or, allow to cool significantly before transferring to blender/Vitamix. Exercise caution here as steam expands quickly in a blender and can cause the callaloo to splatter.
Serve warm and garnish with additional cilantro, green onions and coconut milk if desired.