Butternut Squash Soup

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3 cups butternut squash, peeled and diced

1/4 cup diced onion

4 cups vegetable stock, recipe follows

Salt and freshly ground black pepper

Nutmeg

2 tablespoons white truffle oil

Vegetable Stock:

1 1/2 cups chopped onion

1 cup chopped carrot

1 cup chopped celery

6 sprigs parsley

4 sprigs thyme

1 tablespoon whole peppercorns

1 bay leaf

1 cup white wine

5 cups water