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4-6 servings
1 butternut squash(about 4 cups), peeled & cubed
1 head cauliflower, leaves removed & chopped
1 onion, diced
3 cloves of garlic, minced
1 tbsp ginger
3 tbsp fresh sage
1 tbsp fresh thyme
1 ½ vegetable bouillon cube dissolved in ½ cup of water (or 1 carton low-sodium vegetable broth)
2 tsp cumin
1 tsp coriander
2 tsp black pepper
white truffle oil
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