Preheat your oven to 400°F (200°C).

In a large oven-safe pot, combine olive oil with cubed butternut squash, kosher salt, and dried herbs. Stir gently to coat.

Nestle a block of feta cheese in the center and place garlic cloves around it. Cover and bake for 45-60 minutes.

Once tender, remove from oven, squeeze garlic into pot, add honey and vegetable broth. Stir to combine.

Puree the mixture using a blender or immersion blender until smooth. Adjust seasoning and sweeten if necessary.

Ladle warm soup into bowls, drizzle with honey, and garnish with crispy feta toast or fresh herbs.