To prepare the soup, preheat the oven to 375ºF.
Halve the squash lengthwise, scoop out the seeds, and arrange cut side down on a lightly buttered baking sheet with a piece of butter in each cavity of squash.
Bake until very tender, 50 to 60 minutes.
Cool to room temperature. When cool enough to handle, scrape out the pulp. You should have about 6 cups.
Heat the olive oil in a large soup pot or kettle over medium heat.
Add the onions and cook, stirring often, until softened, about 5 minutes then deglaze with Dough Wine.
Add the squash, sage & thyme bundle and 1 quart of the chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to medium high and simmer, stirring often for about 10 minutes.
Take out the herb bundle. Working in batches, puree the soup in a food processor or blender until smooth. Thin with additional stock as needed to reach the desired consistency.
Return to the soup pot, stir in some heavy cream and season with salt and pepper.
Ready to serve with a glass of Dough Chardonnay.