Butternut Squash Soup with White Truffle Oil

I was never a fan of butternut squash soup.  It is sort of the obligatory winter soup on most restaurant menus and always struck me as uninventive and plain.  That was until I had it with white truffle.  It elevates this simple soup from mundane to awesome sauce. 

Yield 2 quarts

1 medium to large butternut squash, peeled and cut into 1 inch cubes.  Aprox. 6 cups.

6 cups vegetable stock

1 medium yellow onion, chopped

1 Tbsp grape seed oil

2 Tbsp butter

1 clove garlic, minced

1 bay leaf

2 sprigs thyme

kosher salt and pepper to taste

Heat large dutch oven on medium heat.  When hot, add grape seed oil and butter.  Add onions and cook, stirring frequently, until translucent.  Add garlic cook for 30 more seconds.  Add squash, veg stock, thyme sprigs and bay leaf.  Bring to a simmer and simmer until squash is cooked through. Aprox. 45 minutes.  After squash is cooked, remove thyme sprigs and bay leaf and blend completely.  I prefer to use a stick blender (immersion blender) but a counter top blender works as well.   Serve drizzled with white truffle oil and fresh ground pepper.