Kabocha Squash, Chickpea, and Sausage Soup

0  In a medium skillet brown sausage or turkey sausage until fully cook and set aside
1 In a large pot add 1 Tbsp of olive oil to medium high heat and sauté chopped onion, celery, squash and garlic for 5 - 7 minutes or until vegetables start to soften.
2 Add in vegetable stalk, thyme, salt and pepper and cook until all vegetables are fork tender.  About 10-20 minutes depending on how big the vegetable chunks are.
3 While the soup cooks finely chop the spinach
4 Once the vegetables are soft, add the spinach, beans, and sausage and cook until spinach is welted and everything is warmed.
5 Serves 4-6 people and store in an air tight container and keep in refrigerator for up to 5 days or in the freezer for 3 months.