In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.

Stir in the butternut squash, vegetable broth, thyme, and sage. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.

Add the chopped kale and white beans. Cook for an additional 5 minutes.

Use an immersion blender to puree the soup to your desired consistency, or carefully transfer to a blender in batches.

Season with salt and pepper to taste before serving.