1 1/2 tablespoons canola oil
1 1/2 tablespoons olive oil
1 1/2 cups yellow onion (diced, cut into 1/3-inch dice)
2 ribs celery (cut into 1/3-inch dice)
3 pounds butternut squash (peeled, seeded, and cut into 1/2-inch cubes, about 4 cups)
8 cups vegetable or chicken wing stock, or store-bought low-sodium vegetable or chicken broth
1 bunch Swiss chard (ribs discarded, leaves chopped into 1/2-inch pieces, about 4 cups, lightly packed)
2 cups cooked white beans, such as navy or cannellini (rinse if using canned beans)
1 tablespoon fresh thyme leaves (chopped)
  Salt and freshly ground black pepper