Heat oven to 350°F and line a baking sheet with aluminum foil.

In a medium bowl, toss together squash, sausage, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet. Roast until squash is softened and sausage has begun to brown, 25 minutes.

Cook bacon until crisp, then remove bacon with a slotted spoon, reserving fat in pan.

Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.

Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.

Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes. Thicken stock to desired thickness with immersion blender or food processor.

Stir in heavy cream and lemon zest. Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.