Preheat oven to 425°F. Line a sheet pan with parchment paper.

Cut the top off of 1 head of garlic, keeping the skin on and the bulb intact. Place the garlic bulb cut-side down on the sheet pan.

Deseed and chop 2 red bell peppers and peel and chop 1 yellow onion into large pieces. Add them to the sheet pan, along with 1 cup butternut squash cubes.

To the sheet pan, add 3 tablespoons extra-virgin olive oil, ¼ to ½ teaspoon crushed red pepper flakes, 2 teaspoons smoked paprika, ½ teaspoon thyme leaves, and salt and pepper to taste. Use your hands to coat all the veggies and the garlic bulb thoroughly with the EVOO and spices.

Roast for 20 minutes. Meanwhile, cube 4 slices of bread.

After the veggies have roasted for 20 minutes, take the sheet pan out of the oven, scooch the veggies over a little, and add the cubed bread to one side of the sheet pan. Toss the bread with 1 to 2 tablespoons EVOO. Return the baking sheet to the oven and roast for 20 to 25 minutes.

Remove the sheet pan from the oven and let the veggies cool slightly. Squeeze half of the roasted garlic into a blender. Add the other veggies to the blender along with 1 cup of vegetable broth. Blend until smooth.

Place the blended soup in a saucepan over medium heat. Thin it out with up to 1 cup of broth. Once the soup is heated through, remove from heat and stir in ¼ cup sour cream.

Serve topped with crispy croutons, crumbled feta, a drizzle of EVOO, and a few thyme leaves.