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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.