To simplify things, I like to cube and roast one whole squash at a time, and then use half for a recipe and save the other half in the fridge for an easier prep on another night. I've made this soup with both kale and chard, and either works perfectly well. You can also use whatever type of sausage you prefer in this soup. I used country/breakfast sausage, but you could use spicy Italian if you prefer. I happen to abhor fennel, so I avoid Italian sausage most of the time.
Garlic- Garlic has anticlotting properties, possibly due to the ajoenes present. Also, the sulfur phytochemicals may help protect against heart disease.
Red Chard, Sausage, and Butternut Soup
Cayenne pepper, optional