1. Preheat oven to 380 F.
2. Season the Squash: Line a large roasting pan with parchment paper. Brush the cut-side of the butternut squash with 1 tablespoon of extra virgin olive oil, drizzle with melted Raw Rata Honey, season with 1/2 teaspoon each of salt, pepper, and ground cumin. Place squash cut-side down.
3. Season the Veggies: In the same tray, place the garlic bulb with the top part cut off, the sliced ginger, the yellow bell pepper with the cut-side up, and the quartered onion. Drizzle with one or two tablespoons of the olive oil and season with 1/2 teaspoon of salt. Place the ginger and the garlic bulb inside the butternut squash well.
4. Roast for 30 minutes or until squash is tender.
5. Blend: Scoop butternut squash flesh into a blender with the ginger, onion, and the roasted yellow bell pepper. For the garlic, squeeze the soft flesh into blender. Add vegetable broth, blend until smooth. Note: You will need to blend in two batches because it all won’t fit in the blender at the same time.
6. Heat through: Transfer the puréed soup into a medium-large (at least 13 cup capacity) saucepan. Stir soup over medium heat until heated through; add the 1/2 teaspoon of crushed smoked chili flakes, 1/4 cup of Raw Rata Honey, and one cup of coconut cream. Continue cooking over medium-low heat for 5-10 minutes. Taste and adjust seasonings as needed. I add 1/2 teaspoon of sea salt to adjust the seasoning.
7. Serve soup topped with toasted pumpkin seeds and a drizzle of coconut cream, along with feta honey toast.

 Make Feta Honey Toast (makes 6 pieces)

1. Stir honey and oil in a large frying pan at low heat, just to get the honey melted. Add sourdough bread slices, coat in mixture on both sides.
   1. Or you can melt the honey and the olive oil in a small saucepan and brush the bread slices.
2. Place slices in a single layer on a baking-paper-lined oven tray.
3. Sprinkle with cheddar, then with crumbled feta.
4. Bake 10 minutes or until golden.