A deliciously spicy chunky soup with golden sautéed onions, winter squash and garlic, tomatoes, cauliflower, pasta, Marsala wine and seasoned with red pepper flakes and rosemary.

Winter Squash and Cauliflower Soup with Rosemary and Marsala

1 1/2 pounds winter squash
1 tablespoon olive oil
1 medium yellow onion, diced
1/4 teaspoon crushed red pepper flakes
5 cloves garlic, minced
2 teaspoons dried rosemary, crushed
1/8 teaspoon salt
4 cups vegetable stock
1 (28-ounce) can whole tomatoes, undrained
2 cups diced cauliflower
3/4 cup small shell pasta
1/3 cup Marsala wine

1. Cut squash in half and scrape out seeds and stringy pulp. Peel squash and dice flesh to measure 4 cups.
2. Heat olive oil in a stockpot over medium-high heat. Add onion and red pepper flakes. Sauté about 2 minutes. Stir in squash, garlic, rosemary and salt. Sauté about 7 minutes, stirring frequently, until squash and onions are beginning to brown.
3. Add stock and tomatoes with their juice. Cover and bring to a boil over high heat. Stir in cauliflower, pasta and Marsala wine; bring back to a boil over high heat. Reduce heat to medium-high to maintain a strong simmer and cook about 12 minutes, until cauliflower is fork-tender and pasta is al dente. Serve very hot in warmed bowls.

Makes 6 servings.

Note: If you do not have vegetable stock on hand, dissolve 4 teaspoons vegetable bouillon granules in 4 cups of hot water.