In a soup pan, saute the onion and sweet potato cubes in few tablespoon of oil. Add cumin and marrow squash. Stir for a couple minutes. Add 4 cups of filtered water to cover. Simmer until potatoes and marrow squash is soft. Salt and pepper to taste. Let cool a bit before blending. Re-heat as needed.

1 onion, finely chopped
2 kumara (sweet) potato, peeled and cubed
1 large marrow squash, chopped into small chunks
1.5 teaspoon ground cumin
2 cups filtered water
olive oil, or cooking oil
salt and pepper