Spicy Kale, Chorizo and Squash Soup

from Eggs on Sunday

Adapted from Bon Appetit

This soup is fantastic served with some crusty bread alongside.

3 tablespoons olive oil
1 large onion, chopped (about 2 cups)
2 large or 3 small garlic cloves, finely chopped
8 ounces chorizo sausage, casing removed (if you're using fully cooked chorizo, dice it before adding it to the soup)
2 teaspoons smoked paprika
1 1/2 pounds winter squash, peeled, cut into 1/2-inch cubes (Butternut, Red Kuri or Buttercup are good varieties to use)
8 cups chicken broth
1 1/2 pounds kale, stemmed, torn and chopped into small pieces or ribbons (about 2 small to medium bunches)

salt and pepper to taste

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 chorizo and the smoked paprika; cook until the chorizo is no longer pink (if using raw chorizo - if using fully cooked chorizo, just cook 1-2 minutes until the paprika is toasted.)

Add the cubes of winter squash, the chicken broth, and the kale. 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 is tender. Taste and add salt and pepper according to your taste.

Serves 6.