Heat olive oil in a dutch oven or heavy-bottomed pot over medium heat. When that is hot, add onion and garlic and saute until translucent. 3-5 mins. Add mushrooms, salt, pepper, thyme and rosemary and saute another 3 minutes. Add sherry to the pan to deglaze the bottom. Scrape up any bits that may have stuck.
Add chicken stock and water to the pot along with the butternut squash. Simmer for about 20 minutes, until the squash is almost tender.
Add shredded chicken, pasta and kale to the pot and bring back to a simmer. If the soup is looking too thick at this point you can add a touch more water, but keep in mind you still have to add the cream.
Serve with a crusty baguette to soak up all of the yummy broth.