Mince the onions into very small pieces

Heat the Olive Oil in a large skillet over medium low heat and add the onions.

Sauté over low heat until golden, about 20 minutes.

Peel the skin and remove the seeds from the squash. Cut the pulp into small cubes.

In a medium pot add the broth, the squash and the kale. bring to boil.

Cook for 10 minutes from boil.

Drain the broth and reserve 2 cups of broth apart.

In the pot with the vegetables add the onions, milk, salt, and 1 cup of broth

With an immersion blender puree until completely smooth and creamy. If you need you can add more broth to obtain the desired consistency.

Cook the pasta following the directions on the packaging and drain.

Pour the pureed sauce over the cooked pasta and add the shredded cheeses. Stir to melt the cheeses; add broth to adjust consistency as needed.

Enjoy!