Slice the sausage, then brown it in a Dutch oven or soup pot over medium heat for five minutes, stirring occasionally.
While the sausage is cooking, chop your onion, peel and chop the carrot, and chop your garlic.
Move the browned sausage to a separate bowl and reserve for later.
Add olive oil to the same pot. Stir in the onion and saute for three minutes, then add in the squash, carrots, and garlic. Continue to saute over medium heat for another 15 minutes, stirring occasionally.
While the veggies are cooking, chop your mushrooms and drain the beans.
After sauteing the squash and carrots, stir in the mushrooms and saute for another five minutes, stirring occasionally.
Stir in the broth, water, tomato paste, chickpeas, green beans, browned sausage, and spices, then bring the soup to a boil.
Reduce heat, cover the pot, and simmer for 20 minutes until vegetables are tender.
Stir in the spinach a handful at a time until wilted, and serve.
Instead of peeling the squash, I am lazy and just chop it into slices, then slice the peel off each piece and cut the squash into chunks.
Squash-age Harvest Vegetable Stew from Mashup Mom: https://www.mashupmom.com/squash-age-harvest-vegetable-stew/