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1
In a large saucepan, heat the oil over medium heat.
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2
Add the sausage and brown it, about 5 minutes on each side.
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3
Using a slotted spoon, remove the sausage from the pan and put it on a plate.
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4
Add the leeks to the fat in the pan (add a little oil if the pan looks dry) and cook for about 5 minutes, until softened.
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5
Add the garlic and cook for another 2 minutes or so, until softened.
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6
Add the paprika, coriander, cinnamon, nutmeg and cloves and cook for about 1 minute, stirring, until the spices are aromatic.
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7
Add the squash and saute for about 2 minutes, until well coated with the spices.
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8
Add the wine, if using (if you're not using wine, add a splash of broth) and stir to release any browned bits from the bottom of the pan.
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9
Add the broth and a pinch of salt.
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10
Increase the heat to medium- high, partially cover and bring to a boil.
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11
Reduce the heat to low and simmer for about 30 minutes, until the squash has softened.
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12
Coarsely mash some of the squash with a potato masher, turn off the heat, uncover the pan and leave it for 5 minutes, then stir in the sauerkraut.
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13
Taste and add a little sauerkraut brine or salt if needed; if you'd like a little extra brightness without salting the soup, add a splash of lemon juice.
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14
Stir in the parsley and serve.
