Sausage, Kale and Squash Soup

1 Tbsp coconut oil, olive oil, butter, ghee or Earth Balance (use oil for dairy free)
1 small or 1/2 large sweet onion, diced
2 cloves garlic, minced
4-5 oz uncooked ground italian sausage (hot or mild) - I used chicken sausage
3-4 cups uncooked butternut, kabocha or other winter squash, peeled and cut into small 1/2 in cubes
5-7 button or baby portabella mushrooms, sliced (optional, I could add mushrooms to almost anything)
5 cups low sodium chicken or vegetable broth or homemade stock
1/2 tsp sea salt (or more/less to taste)
2-3 shakes of crushed red pepper flakes, optional (omit if you don't like any heat)
1 small bunch of kale, washed, de-stemmed and torn into pieces
fresh ground black pepper for serving
grated parmesan for serving (omit for dairy free)

In a large soup pot, heat oil over medium-high heat. Add onion and cook for 5-6 minutes until softened and transculent.
Add garlic and sausage and cook until meat is cooked through, about 5 minutes, stirring frequently and breaking up the meat into small pieces.
Add squash and mushrooms and cook for one minute, stirring occasionally. Add salt and crushed red pepper to taste.
Pour in broth, then bring to a boil. Add torn kale then cover, reduce heat and let simmer for 10-15 minutes or until squash is cooked through. Season with salt and pepper to taste.
Serve with freshly ground black pepper and parmesan and enjoy!