Preheat the oven to 400°F. Slice the squash lengthwise and scoop out the seeds with a spoon. Drizzle with olive oil, a pinch of dried herbs, salt, and pepper. Place the squash face down on a baking sheet. On the same baking sheet, chop the top off a whole garlic bulb, drizzle with olive oil, salt, and pepper, and wrap it in foil. Place the wrapped garlic bulb next to the squash. Bake for 40 minutes, or until the squash is tender enough to pierce with a fork.
Once the squash and garlic are cooked, remove them from the oven and let cool. Scoop the squash into a blender. Squeeze each roasted garlic clove out of the bulb into the blender, then add vegetable broth and a pinch of salt and pepper. Blend until smooth
In a soup pot over medium heat, pour in the blended mixture. Add feta cheese, the remaining dried herbs, vegan butter, and non-dairy milk, stirring to combine. Adjust seasoning as needed—the soup should have a nice, creamy texture.
To serve, ladle the soup into bowls and top with additional spices and a sprinkle of vegan feta cheese.