In a dutch oven or other oven proof pot, brown seasoned lamb in avocado oil over medium high heat.
Add onion and garlic, reduce heat and cook 2-3 minutes or until soft.
Add paprika, oregano, crushed red pepper, bone broth and tomatoes, Bring to a simmer then cover with lid. Simmer for 15 minutes.
Add butternut squash, place dutch oven with lid in the oven for 1 hour at 350°F degrees
Remove from the oven, season to taste with S&P. Add chopped kale, replace cover and let it sit on the stove until you are ready to eat, at LEAST 30 minutes but don't be afraid to let it hang out for a couple hours.
Serve plain or top with a dollop of sour cream. Enjoy!
Tomatoes can be peeled/chopped from fresh or canned/jarred tomatoes; can use chopped, puree or juice.