Roast the squash: 

Cup of Yum
1. Preheat oven to 400°F.
2. Use a heavy chef's knife or cleaver and cut the kabocha squash in half. Scoop out the seeds. Continue cutting into a few large pieces. Make sure the squash is stable on your cutting board before you start to cut it. 
3. Carefully and slowly start removing the skin with your knife. (If it is too challenging, you can roast the squash for 20 min until it softens a bit and try again)
4. Place the squash pieces in a bowl, add 2 tbs olive oil, salt and pepper. Place the thyme, sage and rosemary sprigs in a roasting pan. Add the squash on top and mix gently everything together. Cover pan with aluminum foil and roast for 30 min. Uncover and roast for another 15 min or until squash is cooked through, soft, and caramelized at the edges. Remove from oven and let it cool.

Prepare the porcini mushroom broth

1. Place the dried mushrooms in a medium bowl. Fill with 2 cups of hot water and let them sit for 20 min.
2. Remove mushrooms on a paper towel. Set broth aside.Dry the mushrooms as much as you can using a kitchen towel. Roughly cut them in small pieces.
3. In a large pot, heat 2 tbs olive oil. Add the mushrooms, season with salt and pepper and sauté for a few minutes, until edges are crispy. Remove from pot and set aside. You will use the mushrooms later for serving.

Make the soup

1. In the same pot, add the squash, 1.5 cups of the mushroom broth, 1.5 cups of the chicken broth, 1 sprig of sage, rosemary and thyme. Simmer for about 20 min.
2. Transfer the squash in a blender, and all the liquids. Discard the herb sprigs. It's ok if a few leaves are left over. Blend everythi till smooth. Add 1/2 cup heavy cream and blend again. Transfers blended soup to a medium pot.You can also use an immersion hand blender to blend the soup.
3. Adjust salt and pepper to taste. Serve warm in bowls with a sprinkle or two of goat cheese, 3-4 porcini mushroom pieces and a sprinkle of red chili pepper flakes. Enjoy!