Preheat oven to 350°F and prepare a baking sheet by lining it with aluminum foil.

In a medium bowl, combine the cubed squash, sliced chicken sausage, olive oil, 1/2 teaspoon each of salt and pepper, and 2 sprigs of thyme; spread this mixture onto the prepared baking sheet. Roast for 25 minutes until the squash is tender and the sausage begins to brown.

Meanwhile, add chopped bacon to a cold Dutch oven or large soup pot, then cook over medium heat for 5-7 minutes until crisp, stirring frequently.

Remove the crisp bacon using a slotted spoon, reserving the rendered fat in the pot.

Add butter to the pot, swirling to combine with the bacon fat, then add the chopped onion, garlic, and celery and cook for 2-3 minutes until fragrant.

Stir in the all-purpose flour to create a light roux, stirring constantly until thickened, then add the dry white wine and cook for 1 minute.

Pour in the chicken stock, along with the remaining salt, pepper, thyme sprigs, and cannellini beans; bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Remove 3 cups of the soup mixture and transfer it to a blender, securing the lid and removing the center piece to allow steam to escape; blend until smooth, then stir the blended portion back into the soup pot and return to a simmer, stirring in the heavy cream and lemon zest.

Add the roasted butternut squash mixture and roughly torn dinosaur kale to the pot, cooking for 3-5 minutes until the kale is bright green and lightly wilted.

Serve the soup hot, topping individual servings with extra thyme leaves and the reserved crisp bacon.