Heat olive oil in a Dutch oven or large sauce pot over medium heat, add onions and cook for about 3 minutes, then add garlic and cook long enough to become fragnant.
Blend together in a small bowl, chili powder, smoked paprika, cumin, and cayene. Stir the spices with the onions and garlic for about a minute.
Add ground turkey, breaking into small chunks and cook through, until no longer pink. Stir in the tomato paste, add red pepper, diced tomatoes, chicken broth, butternut squash and beans. Season with salt and pepper.
Allow to simmer for 20-25 minutes, until the squash is tender. The last 5 minutes add the kale. Adjust the seasoning at this time.
Serve hot and top with parsley, scallions and Greek Yogurt.
