Cut up the veggies (except for the kale), and chop up the chicken.
Heat olive oil in a large soup pot or Dutch oven over medium heat until shimmering.
Add the chopped onion and carrots to the pot and saute over medium heat for 5 minutes, stirring occasionally.
Stir in the garlic and squash and continue to cook the veggies over medium heat for another 5 minutes, stirring occasionally.
Stir in the chicken and spices.
Stir in the broth, water, and tomatoes. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until veggies are tender, stirring occasionally.
Meanwhile, chop the kale (if not using prechopped).
Once the veggies are tender, stir in the kale until bright green and just wilted.
Serve your soup topped with shredded Parmesan, if desired.
Notes
If you are using pre-bagged chopped kale as I did here, tear any especially large leaves into smaller pieces before adding to the pot.