In a dutch oven saute' squash, onion, garlic, carrots, celery and apple in hot oil for 10 minutes or until vegetables are tender. Remove from heat and cool slightly.

Using an immersion blender or process in small batches in a blender or food processor, process mixture until smooth. Transfer to a large saucepan.

Add vegetable broth, evaporated milk, apple juice and seasonings.

Stir and heat on low until heated through.