In a large pot, heat olive oil over medium heat, add diced onion, salt, and red pepper flakes. Sauté for 3 minutes until the onion is soft.

Introduce minced garlic and cook for another 3 minutes, allowing garlic to become fragrant.

Incorporate cubed butternut squash, Italian seasoning, and salt. Increase heat to medium-high, caramelizing for 5 minutes until brown.

Pour in vegetable broth and add parmesan rind. Bring to a boil, simmer for 10 minutes until squash is tender. Remove rind and blend half of the soup.

Return the blended soup to the pot, add back the parmesan rind, stir in mafalda pasta, and simmer for an additional 10 minutes until pasta is al dente.

Add fresh kale, heavy cream, and brown sugar. Stir until kale wilts and flavors meld. Adjust seasoning if needed.

Ladle into bowls, topping each with mozzarella. Serve warm for a cozy meal.