Remove squash from oven and let cool. Use a spoon to carve out the flesh and set aside. Discard the skin.
Heat olive oil in a large pot over medium heat. Add the apples, onion and ginger and sauté for about 5 minutes or until soft. Add the vegetable broth, cooked squash, sea salt and cayenne pepper. Reduce heat to a simmer for about 10 minutes.
In a small bowl, combine all the ingredients for the Wild Blueberry relish and mix well. Transfer soup to a blender or use an immersion blender to puree until the soup reaches a smooth, thick consistency. Keep blending until the soup thickens, it may take some time.
Divide soup between serving bowls. Add 2 tablespoons of Wild Blueberry relish to the center of each soup bowl. Serve immediately while soup is hot." />