Halve the 2 honeynut squash lengthwise and remove the seeds. Rub the cut sides with 2 tbsp olive oil, salt, and black pepper.

Place the squash cut-side up in the air fryer. Roast at 400°F (204°C) for 23 min, then cool until safe to handle.

Slice the onion. Heat 2 tbsp bacon fat in the large pot over medium-low heat.

Cook the sliced onion in the bacon fat for 10 min. Stir occasionally until softened.

Add the 16 oz ground Italian chicken sausage to the pot. Cook and break it apart until browned.

Peel the 2 white sweet potatoes and cut them into bite-size cubes. Add the cubed sweet potatoes to the pot.

Pour 3 cups of chicken bone broth into the pot. Add 1 1/4 tsp sea salt, 1/4 tsp seasoning salt, and 1/2 tsp dried oregano.

Bring the soup to a boil. Reduce the heat to medium-low and simmer for 20 min until the sweet potatoes crush easily against the pot.

Scoop the roasted squash flesh from its skin. Add the squash flesh, 2 garlic cloves, and 1 cup chicken bone broth to the blender.

Blend the squash mixture until completely smooth. Pour the puree into the soup and stir until combined.

Remove the pot from the heat. Stir in 3/4 cup half-and-half and 2 large handfuls kale until the kale wilts.

Taste the soup and season with black pepper and additional sea salt if needed. Top with optional Parmesan cheese before serving.