In a small bowl, soak porcini mushrooms in boiling water until softened, about 20-30 minutes.
Meanwhile, in a large saucepan, combine stock with butternut squash, parsley, sage and bay leaf. Bring to a boil. Reduce heat and simmer for 20 minutes or until squash is very tender. Discard parsley, sage and bay leaf.
Working in batches, using a blender, puree squash and stock.
Return puree to saucepan and add 1 cup heavy cream. Stir to combine. Add nutmeg and cayenne. Adjust seasonings to taste with salt and freshly ground black pepper. Keep warm over low heat.
Transfer soaked mushrooms to a blender along with soaking liquid (discarding any sediment) and puree. Season to taste with salt and freshly ground black pepper.
In a medium bowl, whip cream until firm. Fold in mushroom puree and adjust seasonings to taste with salt and freshly ground black pepper.
To serve, ladle soup into shallow soup bowls. Dollop mushroom mousse in center. Garnish with chopped chives and a dash of cayenne.
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