extra-creamy roasted feta soup

0 Heat oven to 400°F. Peel and seed the squash and cut into 1-inch cubes. Transfer to a large Dutch oven. Drizzle with most of the oil, season with salt, and toss to coat. Nestle the feta chunk into the squash, making sure it touches the bottom of the pot. Nestle the bulb of garlic (cut side down) alongside it. Scatter the thyme sprigs on top and drizzle with remaining oil.
1 Bake, covered, until the squash is very tender and the feta is very soft (both should smoosh super easily when pressed with a spoon — this is essential to a creamy soup!), 55 to 60 minutes.
2 Remove the pot from the oven; discard thyme sprigs. Remove the roasted garlic bulb and carefully squeeze the cloves into the pot. Add the veggie broth (start with less if you’re using a smaller squash), honey, and vinegar. Use a stand blender or immersion blender to blend until smooth. Taste and season with more salt as needed.
3 Garnish with toasted pepitas, fresh thyme leaves, and red pepper flakes, if desired.