In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced sweet onion, a sprinkle of salt, and a pinch of red pepper flakes. Cook for 3 minutes, stirring occasionally until the onion becomes translucent. Then, add 3 minced garlic cloves and sauté for an additional 3 minutes, allowing the garlic to become fragrant and slightly golden.

Next, add 4 cups of peeled and diced butternut squash along with 2 teaspoons of Italian seasoning to the pot. Increase the heat to medium-high and cook for about 5 minutes, stirring frequently until the squash is slightly caramelized.

Pour in 4 cups of vegetable broth, ensuring that it covers the squash completely. Toss in a parmesan rind for added flavor, then bring the mixture to a boil over high heat. Once boiling, add 1 cup of mafalda pasta, reduce the heat to a simmer, and cook uncovered for 10 minutes, or until the pasta is tender.

After 10 minutes, remove the parmesan rind and use an immersion blender to puree half of the soup directly in the pot for a creamy texture. Return the rind to the soup for continued flavor, then stir in 2 cups of chopped fresh kale, ½ cup of heavy cream, and 1 tablespoon of brown sugar. Mix well until the kale wilts, and adjust the seasoning to taste.

Ladle the warm Butternut Squash Lasagna Soup with Kale & Mozzarella into bowls and top generously with shredded mozzarella cheese. Let the cheese melt slightly before serving.