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