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Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
In a braiser pan or oven-safe cookware like a Dutch oven, add the extra virgin olive oil, butternut squash, salt, and the dried herbs if using — if using fresh herbs, reserve for later, and toss to coat. Place the feta chunk in the middle of the pot, and nestle the bulb of garlic (cut side down) next to it. Bake, covered for 45 minutes to 1 hour or until the squash is fork-tender.
Remove the pot from the oven, and take out the roasted garlic bulb. Carefully squeeze the roasted garlic cloves out into the pot. Add the honey, veggie broth, and the fresh herbs if using them.
Use a blender, food processor, or a handheld immersion blender to blend the ingredients into a smooth purée.
Taste and season with more salt, if desired.
Top with feta cheese crisps just before serving. (See recipe below)