Peel the butternut squash. Cut the ends off and split it where the thicker part comes to the neck. Cut down the center length wise and using a spoon, scrape out the seeds. Dice the squash into 1 ½" thick pieces.
On a baking sheet with edges, toss the squash with the shallots, vegetable oil, 1 teas salt and a ½ teas pepper. Spread evenly and roast for 45 minutes, stirring two or three times through the process.
Carefully, add ½ cup chicken broth to the pan and scrape up any browned bits. Toss to coat and put back in the oven for about 5 minutes to reduce the broth and create a glaze over the veggies.
Remove from oven and allow to cool until safe to handle.
Pulse the roasted veggies in a blender or large food processor with the remaining chicken broth until smooth.
Pour the pureed veggies into a large pot or Dutch oven. Stir in the cream, 1 tbs syrup, vinegar, and nutmeg. Simmer over medium low heat adding ¼ cup of water as needed to adjust consistency.
Mix the diced apple and cranberries in a bowl with the remaining teaspoon syrup, cinnamon, lemon juice, and feta.
Ladle the soup into bowls and serve with the Apple-Cranberry relish on top.