Heat vegetable oil in stockpot over medium heat.
Add vegetables and saute until onions are translucent and you smell the aroma of the garlic.
Add the salt, thyme, green onions, oregano and saute for 2 minutes.
Next, add the shredded turkey and mix with the seasoned vegetables for 2-3 minutes.
Add the chicken broth, coconut milk, and acorn squash.
Bring to boil.
Reduce heat and cover. Simmer soup for 25-30 minutes. (or until acorn squash is to desired softness)
Add kale and simmer for 3-4 minutes.
Let cool and serve warm.