Kale, Chickpea, Butternut Squash and Olive Stew

Slice thinly and saute three leeks. Add about a pound of butternut squash, cubed, and four cloves garlic, sliced thinly, and one sausage, sliced into disks. Saute for about ten minutes; add chicken broth to cover and simmer for about ten or fifteen minutes, until squash is tender. Add a big bunch of kale or a small bunch kale and small bunch turnip greens, sliced into ribbons, along with a nice bit of sage. Simmer for 8-10 minutes or until the kale is tender. Add one can of chickpeas, about 1/2 cup sliced olives, and a big handful of chopped cilantro, and simmer until cilantro barely wilts. Add salt and pepper to taste. Serve with grated parmesan cheese.

This is loosely based on a similar recipe with squash, kale, olives, and white beans, but this is an improvement, I think. It follows the basic European/Mediterranean soup formula, which seems to be, in order:
1. Member of allium family
2. Something starchy
3. Optionally, something meaty
4. Broth
5. Something leafy
Asian soups seem to omit step 2 and sometimes step 5 as well, and step 3 seems to be less optional.