Butternut Squash Roasted Feta Soup | Lunch Recipes | Umami

Ingredients

• 6 cups butternut squash, cubed
• 1 head garlic, top half cut off
• 1 tablespoon finely chopped ginger
• 2 tablespoons red miso paste
• 2 tablespoons olive oil
• 2 tablespoon toasted sesame oil, plus more for serving
• ½ teaspoon kosher salt
• 1 teaspoon red pepper flakes, plus more for serving
• 1 8oz @athenosfeta chunk
• 3 cups vegetable stock
• 4 oz @athenosfeta crumbles
• 4 tablespoons sesame seeds
• Green onions, thinly sliced for serving