Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 diced sweet onion along with a pinch of salt and ¼ teaspoon of red pepper flakes, stirring occasionally for about 3 minutes until the onion becomes translucent and fragrant.

Incorporate 3 minced garlic cloves into the pot and continue cooking for an additional 3 minutes, allowing the garlic to soften and release its aromatic flavor.

Stir in 1 peeled and diced butternut squash along with 1 tablespoon of Italian seasoning and another pinch of salt. Sauté for about 5 minutes, allowing the squash to caramelize.

Pour in 4 cups of vegetable broth and add a Parmesan rind. Increase the heat to high and bring the mixture to a gentle boil. Let it cook for 10 minutes.

After boiling, carefully blend half of the soup using an immersion blender until smooth.

Add 1 cup of mafalda pasta to the pot, stirring to combine. Lower the heat to medium and simmer for an additional 10 minutes or until the pasta is tender.

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

Ladle the soup into warm bowls, generously topping each serving with shredded low moisture mozzarella.