Bring 2 pots of water to a boil and cook the chickpea pasta according to the package directions.
Boil the cubed butternut squash for 15-20 minutes or until tender.
While the pasta and butternut squash are cooking, chop the onion and garlic and set aside.
Once cooked, add the butternut squash to a food processor or high-speed blender along with the yellow onion, garlic, cashews, nutritional yeast, bone broth, salt, and pepper. Puree until creamy.