While beans are cooking, in a rondeau or Dutch oven, sauté butternut squash over medium-heat until lightly caramelized, about 10 minutes depending on heat, stirring frequently. You may need to cook your squash in batches. Remove squash from pot and add butter to pot. When butter is melted and lightly browned, add onions and garlic. Saute until lightly caramelized, about 10 minutes. Add wine and deglaze the pan. When wine has nearly evaporated, sprinkle in flour and stir until flour is incorporated, about 2 minutes. Add cooked squash, cooked beans, stock, kale, bay leaf, parsley, thyme, sage, salt, white pepper, allspice and red pepper flakes. Simmer 45 minutes. Kale will soften and soup will thicken. Remove bay leaf and serve, garnished with sage. Makes: 14 cups
