Add the olive oil to a large stockpot or dutch oven set over medium heat. 

Add the onion, carrot, and celery and saute for 2-3 minutes or until the vegetables are tender. 

Next, add the garlic and thyme and cook for an additional minute. 

Add the butternut squash, great northern beans, turkey sausage, and chicken stock. 

Bring the chili to a boil and then reduce the heat to medium-low and simmer for 10 minutes. 

Add the heavy cream and chopped kale and cook for an additional 2 minutes, or until the kale is wilted. 

Serve the chili topped with your favorite garnishes.

Store in an airtight container in the fridge for up to three days.