In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced sweet onion, a pinch of salt, and ½ teaspoon of red pepper flakes. Sauté for about 3 minutes until the onion is translucent and fragrant.

Stir in 3 minced garlic cloves and cook for an additional 3 minutes, allowing the garlic to release its aromatic essence.

Add 4 cups of diced butternut squash along with 1 tablespoon of Italian seasoning to the pot. Stir well and cook for about 5 minutes until the squash begins to caramelize.

Pour in 6 cups of vegetable broth and add a parmesan rind, if using. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes.

Carefully remove the parmesan rind and use an immersion blender to puree half of the soup until smooth and creamy.

Stir in 1 cup of broken mafalda pasta and allow to simmer for another 10 minutes.

Turn off the heat and gently mix in 2 cups of chopped fresh kale, ½ cup of heavy cream, and 1 tablespoon of brown sugar.

Ladle the soup into bowls and top each serving with shredded mozzarella cheese.