Spicy Kale, Sausage, And Squash Soup

• 3 Tablespoons Extra Virgin Olive Oil
• 1 whole Large Onion, Chopped
• 3 cloves Garlic
• 10 ounces, weight Pre-cooked Spicy Italian Chicken Sausage (or Whatever Spicy Sausage You Prefer!), Chopped In Cubes (if You're Using Raw Remove The Casings And Crumble As You Cook It)
• 2-1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Chipotle Chili Powder
• 1-1/2 pound Winter Squash (i Used Buttercup, But I Think Acorn Would Be Good Too, And The Original Recipe Used Red Curi)
• 8 cups Chicken Broth
• 1-1/2 pound Kale, Stemmed, Torn Into Small Pieces (about 2 Small To Medium Bunches, Or In My Case, 1 Big Bunch)
• Salt And Pepper, To Taste (after The Soup Has Cooked)

1. Heat the olive oil over medium high heat in a large, heavy pot. Add the chopped onion and saute until translucent, about 5 minutes. Stir in the garlic and cook an additional minute. Add the sausage, smoked paprika, and chipotle chili powder; if using fully cooked chorizo, just cook 1-2 minutes until the spices are toasted (if using raw chorizo, cook until the chorizo is no longer pink).
2. Add the cubes of squash, the chicken broth, and the kale. It will look like you have way too much kale, but don't worry, it cooks down! Stir until the kale wilts down a little into the soup, and bring the soup to a boil. Turn the heat down to low and simmer, covered with the lid slightly ajar, for about 30 minutes, until the squash and kale are tender. Taste and add salt and pepper according to your taste.

olive oil, onion, garlic, sausage, paprika, chipotle chili powder, winter, chicken broth, bunches, salt

Taken from tastykitchen.com/recipes/soups/spicy-kale-sausage-and-squash-soup/ (may not work)