Cook the Bacon:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes.
2. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.

Sauté the Onion and Ground Turkey:

1. In the same pot with the bacon fat, add the diced onion and sauté for about 3-4 minutes until softened.
2. Add the ground turkey, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes.

Add the Vegetables:

1. Stir in the chopped Yukon gold potatoes, carrots, and zucchini squash.
2. Sauté for another 3-4 minutes, allowing the vegetables to soften slightly.

Pour in the Broth and Coconut Milk:

1. Add the chicken broth and coconut milk to the pot, stirring to combine.
2. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender.

Add Spinach and Season:

1. Stir in the baby spinach and cook for another 2-3 minutes, just until wilted.
2. Season the soup with sea salt, adjusting to taste as needed.

Serve :

1. Ladle the hearty soup into bowls and garnish with the crispy bacon bits you set aside earlier.
2. Serve hot with a side of crusty bread or enjoy on its own for a wholesome, hearty meal.