Chop the onions, carrots, and garlic coarsely in a food processor.
Heat the oil in your soup pot and sauté these chopped vegetables in the oil for about five minutes, adding the marrow bones to brown as they cook.
Now chop the squash in the processor as well and add to the pot along with enough chicken broth or water (which you may flavor with a tablespoon of chicken consommé powder) so that all the vegetables are covered and floating loosely in the pot.
Add in spices, and simmer for about an hour.
Allow soup to cool a bit, remove the bones, and puree the soup until creamy (I use an immersion blender, or you can puree it in batches in a processor.) If it is too thick, add a little water; if your squash was not so ripe, you may want to heighten the sweetness with a teaspoon or two of sugar.
This should serve at least ten people. Distribute the marrow bones to the shameless carnivores in your family!
Excerpted from A Well-Spiced Life (Israel Bookshop Publications, 2014).
Photography by Sarah Husney