Heat oven to 350 F. Cut squash in half lengthwise, remove seeds, and place on a baking sheet, cut side up. In a small bowl, mix cinnamon, allspice, nutmeg and cloves. Sprinkle the spice mix over the top of the squash. Melt ¼ cup of butter and drizzle over the squash, cover with foil and cook for 1 ½ to 2 hours, or until tender.
In a large soup pot, melt ¼ cup of butter, add onions, celery and carrots. Sauté until onions are translucent. With a large spoon scrape the squash out of its skin and add to the pot. Add chicken broth and cream, let simmer for 15 minutes. With an immersion blender (you can use a standard blender if you do not have one), blend until creamy and smooth. Add the Chardonnay, cayenne, salt and pepper. Cook, stirring constantly, until heated thoroughly.
Serve with a glass of Myka Cellars 2016 Santa Lucia Highlands Chardonnay.