Heat 1 Tbsp. of vegetable oil in a Dutch oven or soup pot. Add the sliced sausages and fry for 4-5 minutes, stirring often. Once the sausages are lightly caramelized remove from pan and set aside.
Add more vegetable oil to the Dutch oven if needed and add the garlic and onions. Saute for 4-5 minutes, stirring often.
Add 6-7 cups of chopped butternut squash along with a generous pinch of salt and pepper. Saute for 8 minutes or so, stirring often. Add a little chicken stock if the squash starts to stick to the bottom.
Add the butternut squash, sausages, garlic, and onions to a heated crockpot. Add 4 cups of chicken broth, 1 tsp. of smoked paprika, 1 tsp. Italian seasoning, and another pinch of salt and pepper.
Stir all of the ingredients together and place the lid on the crockpot. Cook on low for about 4 hours.
Around the 3 1/2 hour mark, add the chopped kale, stir to combined and return the lid to the crockpot. After 20 minutes or so remove lid and add 1 Tbsp. of red wine vinegar. Stir to combine.
Adjust salt, pepper, and spice levels to your liking.
Serve with grated Parmesan cheese.
This soup is great with a side of warm crusty bread.