Cut and chop vegetables as noted in ingredient list.
In a medium bowl, toss the squash with 1 T olive oil to coat evenly. You can do this on the baking pan if desired. Arrange in a single layer on a parchment lined baking pan.
Roast for about 20-30 minutes or until tender.
In a large pot, heat 1 T olive oil over medium high heat.
Add in onion and minced garlic and heat until translucent and fragrant.
Add in carrots and celery and sauté for about 4-5 minutes.
Add in 3 ½ c of broth, thyme, parsley, sea salt and pepper to taste and heat at a low boil until carrots and celery are tender, about 10-20 minutes.
When carrots are tender, add in squash.
Heat for another 5 minutes.
Remove about 2 c of the soup and transfer to a high powered blender along with ½ c vegetable broth. Blend at high speed until smooth.
Transfer creamy mixture back to pot and stir well to combine.
Add in beans and kale and simmer on low for about 10 minutes or until ready to serve!
Notes
Garnish with freshly baked whole grain croutons or even just sliced toasted bread, parsley or fresh thyme.