Roasted Feta Soup

1. Preheat the oven to 400F.
2. In a dutch oven or oven safe pot, combine the butternut squash, olive oil, and salt; make a space in the middle and add the Athenos feta chunk and garlic cut side down.
3. Bake covered for 45 minutes - 1 hour.
4. To make the pita croutons, toss the torn pita in olive oil and then sprinkle with salt and za’atar; spread onto a baking sheet and bake at 400F for 8-10 minutes until golden brown and crispy; set aside.
5. When the butternut squash and feta are done roasting, carefully squeeze the garlic out into the soup, and add the sage, honey, and vegetable broth.
6. Immersion blend until smooth (or transfer to a blender), then heat on the stove for 5 mins until warmed through.
7. Serve the soup with pita croutons, crumbled feta, dill, and olive oil on top and enjoy!