Autumn Agritourism in Quebec: U-Pick, Acorn Squash, and Comforting Soup
> Autumn in Quebec is the ideal season for agritourism: enjoy pumpkin and squash picking, visit local farms, then savor a creamy acorn squash soup.
Why Choose Agritourism in Autumn?
Autumn is brimming with local treasures: apples, squash, chanterelles... Markets are overflowing with fresh produce, and every farm offers a sensory experience. By participating in U-pick, you support passionate farmers while enjoying quality time with family or friends. Thanks to the UPA app, you can easily locate producers offering fruit and vegetable picking near you.
Pumpkin and Squash U-Pick
- Visit a farm like Ferme Laval-Gagnon to experience the rural atmosphere and leave with your own pumpkins.
- Use the Mangeons Local UPA app to find producers and their opening hours.
- Don't forget a basket, gloves, and good boots: it can be muddy, but always joyful.
Focus on Acorn Squash
Acorn squash offers delicately sweet orange flesh, enhanced with a hint of hazelnut and pepper. Choose fruits that are heavy for their size, with dry, blemish-free skin. Store it in a cool, dry place for up to 4 months; once cut, wrap it and place it in the refrigerator. To prepare the soup, you can also bake the squash whole in the oven, then scoop out the flesh with a spoon.
Recipe: Acorn Squash Soup
Ingredients
- 1 medium acorn squash, peeled and cut into large cubes
- 2 onions, thinly sliced
- 3 carrots, sliced
- 3 medium potatoes, diced
- 4 apples, peeled and sliced
- 1.5 L chicken broth
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- Salt and pepper to taste
Method
- In a large pot, heat the oil and sauté the onions for 5 minutes until caramelized.
- Add carrots, potatoes, apples, and squash; sprinkle with cinnamon, season with salt and pepper, and stir.
- Cover with broth, bring to a boil, then simmer for 20–25 minutes.
- Blend the soup with an immersion blender until smooth and creamy.
- Adjust seasoning and serve immediately, garnished with a drizzle of olive oil or toasted pumpkin seeds.
Chef's Tips
- To peel the squash easily, cut it into quarters, remove the seeds, then peel it with a paring knife.
- Adjust the consistency by adding more or less broth.
- Serve this soup as a starter or freeze it in individual portions for winter.
Bon appétit!
If you enjoy this recipe, I'd like to offer you the one I created in 2019.
https://montripauquebec.com/2019/10/21/reconfort-de-legumes-dautomne/
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By Julie Demers, October 8, 2021, from the blog www.montripauquebec.com