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Heat oven to 400 degrees.
In a dutch oven or oven safe dish, add extra virgin olive oil, butternut squash, salt, and the herbs, reserve for later, and toss to coat.
Place feta chunk in the middle of the pot, and nestle the bulb of garlic (cut side down) where you see fit.
Bake, covered, for 45 minutes to 1 hour.
Remove the pot from the oven and take out the roasted garlic bulb.
Carefully squeeze the roasted garlic out into pot and add the honey, veggie broth and the fresh herbs if you're using them.
Add a splash of broth to scrape off any caramelized bits from the pot.
Blend the ingredients by either adding them to a blender or a handheld immersion blender to purée until smooth and creamy.
Taste and season with more salt if desired.