Preheat your oven to 400°F (200°C).

In a Dutch oven, combine olive oil, peeled and cubed butternut squash, kosher salt, and sage. Toss everything together.

Nestle the block of feta cheese and garlic, cut side down, among the squash. Cover tightly and roast for 45-60 minutes.

Remove the pot from the oven, squeeze the roasted garlic into the pot, and add honey and vegetable broth. Stir to combine.

Blend the soup until completely smooth using an immersion blender.

Ladle the soup into bowls, drizzle with additional honey, and serve.