Pre-heat the oven to 350F and line a baking sheet with aluminum foil.
In a medium bowl, toss together squash, sausage, ½ tsp. salt, ½ tsp. pepper and 2 sprigs of thyme; spread onto prepared baking sheet.
Roast until squash is softened and sausage has begun to brown; 25 minutes.
Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot.
Heat to medium and cook bacon until crisp; 5 – 7 minutes, stirring frequently.
Remove bacon with a slotted spoon, reserving fat in pan.
Add butter to pot, swirling to combine.
Add onion, garlic, and celery; 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, pepper, thyme sprigs and beans; bring to a boil and reduce to a simmer for 10 minutes.
Remove 3 cups from mixture and transfer to a blender.
Secure lid on blender and remove center piece to allow steam to escape.
Blend until smooth and stir blended mixture back into soup pot.
Return to a simmer.
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.
Top individual servings with extra thyme leaves and bacon.
