Add oil to a large soup pot or dutch oven and heat over medium heat. \nAdd in the onion and garlic and sweat until the onions are softened and turning translucent, 3-5 minutes. Add squash, apple, fennel, ¾ cup This Little Goat went to Tokyo sauce, a generous pinch of salt and a few grinds of black pepper. Continue cooking, stirring often, until the vegetables have softened, about 15 minutes more. \nAdd the wine and simmer to reduce almost all of the liquid. Pour over 4 cups of chicken stock. Bring to a boil, then reduce the heat to a simmer. Cover and let simmer until the squash is very tender, about 45 minutes - 1 hour. \nMeanwhile, in a small bowl whisk together the Greek yogurt and remaining ¼ cup Tokyo sauce. Set aside until ready to serve. \nOnce the squash is very tender, puree the soup using an immersion blender or in batches using a regular blender until smooth and silky. Add additional stock, as necessary, until the soup reaches desired consistency. Season to taste with salt and pepper. \nLadle the soup into bowls and drizzle with Tokyo yogurt and an additional drizzle of This Little Goat went to Tokyo sauce, if desired. Top with toasted pepitas for a bit of crunch!