Winter Squash Soup With Porcini Cream

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1/2 cup dried porcini (1/2 ounce)

1 cup boiling water

Twelve 1- to 1 1/4-pound sweet dumpling squash

Salt and freshly ground pepper

12 cups rich chicken or turkey stock, preferably homemade

5 1/4 pounds winter squash, such as butternut or pumpkinā€”peeled, seeded and cut into 1-inch dice

6 flat-leaf parsley sprigs, plus 2 tablespoons chopped flat-leaf parsley

4 small sage sprigs, plus more for garnish

1/2 cup heavy cream

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