Healthy Harvest Chicken Soup

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2 pounds boneless, skinless chicken breasts, cubed

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

1 teaspoon smoked paprika

1/2 teaspoon ground nutmeg

3 tablespoons olive oil

2 leeks, cleaned and sliced

3 garlic cloves, minced

2 carrots, peeled and sliced

2 cups 1/2-inch cubed butternut squash

1 cup 1/2-inch cubed sweet potato

1 bunch of kale, torn from stems (about 4-5 cups)

64 ounces low-sodium chicken stock

3 tablespoons freshly grated parmesan cheese

4 tablespoons unsalted butter

extra shaved parm for topping

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