Prepare the Beef : Place the beef and marrow bones in a large bowl, coat with 3 Tbsp lime juice, and let sit for 15 minutes. Rinse well.

Make the Marinade:  In a blender or food processor, blend onion, bell pepper, green onions, garlic, parsley, olive oil, kosher salt, and water until smooth. Pour the marinade over the beef and bones, add spices, and mix thoroughly. Refrigerate for a few hours or overnight.

Cook and Purée the Squash : Wash and slice the kabocha squash, removing seeds. Place the marinated beef and bones in a large pot, add squash wedges on top, and pour in 6 cups of water. Boil, then simmer until squash is tender. Remove squash, allow it to cool, and scrape out the flesh. Blend with 2 cups of water until smooth. Return the purée to the pot and stir.

Add Vegetables:  Add potatoes, carrots, celery, turnip, and Scotch bonnet pepper (optional) to the pot. Pour in 4 more cups of water, add bouillon and thyme, and stir. Boil, then cover and simmer for 20 minutes, stirring occasionally. Season with remaining lime juice and salt.

Final Additions : Add cabbage and pasta, cooking until pasta reaches your desired texture. Remove from heat and serve with bread.