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Seasons 52 Butternut Squash Recipe

We attended as a guest of Braun

We were recently treated to a wonderful afternoon of learning about delicious fall recipes for the cooler weather. Yes it’s that time of year for those comfort food dishes. Executive Chef Russell Johnigan of Seasons 52 showed us how easy it really can be to make delicious Roasted Butternut Squash Soup even on a school night.

While enjoying squash dishes from time to time, this soup was a winner and tantalized my taste buds. It was bursting with flavor, full of subtle hints of green apple, brown sugar, cinnamon, ginger and honey; and the most surprising ingredient Chipotle Tabasco. The good news, a generous serving is under 475 calories! Definitely looking forward to making this one; comforting, satisfying and good for those cool, fall days.

Braun was also present, demonstrating a fabulous New No Touch + Forehead Thermometer to all of us mom’s. We loved the new product and pretty sure you will too! A few of the great features are that are available; you can get an accurate reading within 2 seconds, along with a large easy to read screen, perfect for those late night’s checking in on the little ones. The best feature is that it has an LED light for a quick non-invasive reading. This means you can simply touch it to the forehead, catch your little one’s as their running past, you can use it on a sleeping infant or that spouse that doesn’t like to have their temperature taken because they never fall ill. It retails for about $60 and can be found on-line as well as a variety of retail locations. Braun is doing a mobile tour so you can try their new thermometers, so keep your eye out. On the mobile tour, each time a temperature reading is taken, $1 is donated to the local Children’s Hospital. You can learn more about their schedule on Twitter at #BraunTherms or visit their website: for additional information.

Here’s to good health during the season!


Roasted Butternut Squash – Compliments of Seasons 52

1 whole butternut squash – about 4½ cups, packed
2 Granny Smith apples, peeled, cored & sliced
1 T brown sugar
½ tsp. cinnamon, ground
1 tablespoon canola oil
1 medium Spanish onion, peeled & diced into ½-inch pieces
1 T fresh ginger, minced
1 quart low sodium vegetable stock
1 tsp. Chipotle Tabasco sauce
2 T honey
1 tsp. Kosher salt

Garnish Options:
Green apple, washed & cut in small slivers
Dollop sour cream, reduced fat
Pinch chives, finely sliced
Pinch pumpkin seeds, toasted

Wash, prep all vegetables. Cut squash in half lengthwise and spoon out seeds. Place squash halves & apples on a foil-lined cookie sheet, cut side up. Combine cinnamon and sugar; sprinkle mix evenly on squash. Roast squash halves in 350ºF oven for 45-60 minutes until tender. Cool at room temperature for 30 minutes, or until able to handle. Scoop pulp from skin; reserve for soup.
Heat the oil in a soup pot at medium heat. Add apples, onion and ginger. Sauté for 5 minutes, until tender and sweet. Add vegetable stock. Stir in cooked squash pulp. Simmer on low heat for 15 minutes. Add Tabasco, honey and salt. Puree in a blender until smooth. Spoon into bowls and add desired garnish. Enjoy!

Serves 6-8

Darice is a very active mother of a gorgeous daughter. Darice, enjoys a career in sales, surrounded by many friends and family; always taking on another opportunity for growing and networking. A people person who embraces trying new things, helping others, a social butterfly and enjoys cheering on her niece and nephew at soccer and/or volleyball games.
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