Heat up grape seed oil in a dutch oven or other heavy large pot
Add onions and cook for about 2-4 minutes
Add fresh thyme and mushrooms and cook until the mushrooms are soft, for about 10-15 minutes
Once the mushrooms are done, take out half of the mixture to the plate and use it for the mushroom toasts
Add butternut squash and cook for about 10 minutes
Bundle herbs with kitchen string (parsley, thyme and bay leave) and add it to the pot
Add the vegetable or chicken stock, cover and cook for about 20-30 minutes until the squash is tender
Remove the herb bundle, add cream and puree the soup in batches (be very careful when pureeing hot soup in a blender; either wait until it cools down, or use very small batches)
Once the soup is smooth, pour it back to the pot and bring it to a gentle boil
Add salt and black pepper as needed
Serve immediately and add black truffled oil in each serving bowl with the sprinkle of parsley.