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Heat oven to 350°F and line a baking sheet with aluminum foil.
In a medium bowl, toss together squash, sausage, oil, ½ teaspoon salt and ½ 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.
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 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.
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.