Roasted Feta Soup Recipe (with Video)

1. Preheat the oven to 400°F.
2. Place the butternut squash, thyme, salt, crushed red pepper and olive oil in an oven safe pan or dutch oven. Toss everything together.
3. Nestle the feta chunk in the middle of the seasoned butternut squash and place the garlic bulb on top of the feta cheese. Bake covered for 45 to 60 minutes, or until the squash is tender and the feta is melty.
4. Remove the roasted garlic bulb and set aside until cool enough to handle.
5. Transfer the roasted squash and feta into a blender. Carefully squeeze half of the roasted garlic into the blender and add the vegetable broth. Blend for 2 minutes, or until smooth and creamy.
6. Meanwhile, squeeze the other half of the roasted garlic into a bowl and spread onto any bread of choice. Toast the garlic bread and dip into the roasted feta soup.
7. Find Athenos feta at your local grocer.