Delicata Squash And Butternut Squash Soup

1 Small red onion, 1/4 inch dice 1 Rib of celery, 1/4 inch dice 1 Medium carrot, 1/4 inch dice 2 Cloves of garlic, finely minced 1 tablespoon Tomato paste 1 Delicata squash, 1/2 inch dice 1 cup Butternut squash, 1/2 inch dice 4 cups Chicken stock, or veggie 1/3 cup Uncooked rice 1 teaspoons Dried tarragon 1 teaspoon Ground turmeric 1 teaspoon Dried dill 1/2 teaspoon Dried thyme 1/4-1/2 teaspoon Red pepper flakes 1 cup Baby spinach leaves, torn 1 tablespoon White wine vinegar Salt and pepper Grated Parmesan cheese, optional Sauté the onions, celery, and carrots in 2-3 tablespoons of olive oil until translucent. Add the garlic and tomato paste. Continue to cook until tomato paste haschanged color. Add the two squash and stock, then bring to a boil. Add the rice and spices. Reduce soup to a simmer, cook for 20 minutes. After 20 minutes, check for seasoning. Add the torn spinach and vinegar to finish. Serve with freshly ground black pepper and grated Parmesan cheese.