{"id":7583,"date":"2026-10-01T16:38:33","date_gmt":"2026-10-01T20:38:33","guid":{"rendered":"https:\/\/bonjourmanitoba.com\/articles\/une-saison-a-savourer\/"},"modified":"2026-10-01T17:01:28","modified_gmt":"2026-10-01T21:01:28","slug":"une-saison-a-savourer","status":"publish","type":"articles","link":"https:\/\/bonjourmanitoba.com\/en\/articles\/une-saison-a-savourer\/","title":{"rendered":"A Season to Savour"},"content":{"rendered":"

Enjoy the <\/span>Flavou<\/span>r<\/span>s<\/span> of Fall<\/span><\/span>\u00a0<\/span><\/strong><\/h3>\n

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Comforting Fall Flavours at Prairie Alchemist<\/span><\/b>\u00a0<\/span><\/h5>\n

As the days grow cooler, it\u2019s the perfect time to enjoy the comforting flavours of the season at Prairie Alchemist. Their fall menu features a selection of beverages that celebrate autumn, including classics such as the Pumpkin Spice Macchiato and the Cinnamon Vanilla Mocha. You can also try a new seasonal creation: a Vanilla Cinnamon Matcha, perfect for those looking to try something a little different.<\/span>\u00a0<\/span><\/p>\n

Beverages are only part of the experience, however. The daily soups are back, offering a warm and satisfying option for lunch or an afternoon break. Paired with their popular Chicken Salad Sandwich, they make for a simple, delicious meal that\u2019s perfect for the fall season.<\/span>\u00a0<\/span><\/p>\n

Stop by Prairie Alchemist to discover the soup of the day and enjoy the flavours of the season!<\/span>\u00a0<\/span>(3) Facebook<\/span><\/a>\u00a0<\/span><\/p>\n

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A Fun-Filled Fall at Dawson Trail Bistro and Board Games<\/span><\/b>\u00a0<\/span><\/h5>\n

This charming caf\u00e9 in Sainte-Anne offers plenty of activities and seasonal flavours to help you make the most of autumn. Seasonal drinks on the menu include favourites such as the Chai Latte and Pumpkin Spice Latte, as well as delicious apple ciders, including Apple Caramel Cider and Apple Cranberry Cider.<\/span>\u00a0<\/span><\/p>\n

In addition to its comforting beverages, the caf\u00e9 hosts a variety of activities throughout the month. Creative minds can take part in Coffee and Craft sessions on October 5 and 19, while baking enthusiasts can learn how to make their own sourdough bread during a workshop on October 4.<\/span>\u00a0<\/span><\/p>\n

Stop by to enjoy delicious seasonal drinks while taking part in fun activities in a warm and welcoming atmosphere. <\/span>(3) Dawson Trail Bistro & Board Games | Facebook<\/span><\/a>\u00a0<\/span><\/p>\n

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Fall Flavours at Saint-Pierre Bakery<\/span><\/b>\u00a0<\/span><\/h5>\n

Looking for delicious local baked goods? Saint-Pierre Bakery offers a wide selection of pastries and artisan breads that are sure to satisfy every taste. With the arrival of fall, many of their creations showcase the comforting flavours of the season.<\/span>\u00a0<\/span><\/p>\n

Apple lovers will enjoy their tasty apple fritters and apple danishes, perfect for pairing with a coffee or tea. For more seasonal favourites, treat yourself to a maple doughnut or their traditional cinnamon swirls, sweet delights that capture the charm of the harvest season.<\/span>\u00a0<\/span><\/p>\n

Visit them in person or place an order through their online bakery shop to enjoy the flavours of fall! <\/span>STORE ONLY | St Pierre Bakery<\/span><\/a>\u00a0<\/span><\/p>\n

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A moment to explore!<\/span><\/span>\u00a0<\/span><\/strong><\/h3>\n

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Discover the Sweet Story of Maple Syrup in St. Pierre-Jolys<\/span><\/b>\u00a0<\/span><\/h5>\n

Take in the beauty of autumn while discovering one of Canada\u2019s most iconic traditions through the Maple Syrup Tour at the St. Pierre-Jolys Museum. Visitors will learn how maple trees are identified, how maple syrup is produced, the different syrup grades, and the important role maple syrup played in M\u00e9tis culture. The tour also includes sweet samples at the Sugar Shack.\u00a0<\/span>\u00a0<\/span><\/p>\n

Tours take place every Saturday and Sunday in October at 11:00 a.m. Lasting approximately 1.5 hours, this unique experience offers a behind-the-scenes look at a local craft that has been carried on by Armand Desharnais since 1986.\u00a0<\/span>\u00a0<\/span><\/p>\n

Book your spot today and enjoy the flavours, stories, and traditions behind Manitoba maple syrup!<\/span>\u00a0<\/span>Maple Syrup Tour – Tourn\u00e9e du Sirop D’\u00e9rable – Musee St-Pierre-Jolys Museum<\/span><\/a>\u00a0<\/span><\/p>\n

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Savour<\/span> fall<\/span> in the <\/span>comfort<\/span> of <\/span>your<\/span> own<\/span> home!<\/span><\/span>\u00a0<\/span><\/h3>\n

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Fran\u00e7oise\u2019s Butternut Squash Soup –\u00a0<\/span><\/b>Our Tourism Officer’s\u00a0Favourite Fall Recipe<\/span><\/i>\u00a0<\/span><\/h5>\n

My personal butternut squash soup recipe is the one I share most often with family, friends, and anyone venturing into the magical world of soup for the first time. This soup signals the arrival of autumn and fills the home with warmth and comforting aromas. A squash can decorate your home for a few weeks before eventually becoming a delicious meal.<\/span>\u00a0<\/span><\/p>\n

This recipe is easy to make, affordable, and uses common ingredients. It can also be easily adapted into a vegetarian or vegan version by substituting a few ingredients.<\/span>\u00a0<\/span><\/p>\n

Squash and pumpkins are recognized in many cultures as an important part of an anti-inflammatory diet. Since the soup is blended, its velvety texture allows you to make it as thick or as thin as you like.<\/span>\u00a0<\/span><\/p>\n

This basic recipe can also serve as a starting point for your own variations by adding ingredients such as ginger, rosemary, sage, or coconut milk.<\/span>\u00a0<\/span><\/p>\n

Ingredients<\/span>\u00a0<\/span><\/p>\n

    \n
  • 1 butternut squash<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
      \n
    • 1 sweet potato<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
        \n
      • A little olive oil<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
          \n
        • 1 medium yellow onion<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
            \n
          • 2 celery stalks<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
              \n
            • 2 carrots<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                \n
              • 1 sweet red apple (such as a Gala apple)<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                  \n
                • Butter<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                    \n
                  • 6 cups chicken broth (or vegetable broth)<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                      \n
                    • Salt and pepper<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                        \n
                      • Ground nutmeg<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                          \n
                        • 2 bay leaves<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                            \n
                          • 2 cups milk or cream (optional)<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

                            Instructions<\/span>\u00a0<\/span><\/p>\n

                            Prepare the squash and sweet potato<\/span>\u00a0<\/span><\/p>\n

                              \n
                            1. Cut the squash in half and scoop out the seeds with a spoon. Place it on a lightly oiled baking sheet. Pierce the skin several times with a fork.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                \n
                              1. Wash the sweet potato and remove any blemishes. There is no need to peel it, as much of its nutritional value is in the skin. Cut it into large chunks and place them on the baking sheet.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                  \n
                                1. Bake at 375\u00b0F (190\u00b0C) for 40 minutes.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                    \n
                                  1. Let cool slightly.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                      \n
                                    1. Remove and discard the squash skin. It should be easy to separate the flesh from the skin using a spoon.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

                                      Make the soup<\/span>\u00a0<\/span><\/p>\n

                                        \n
                                      1. Melt butter in a large, deep pot over medium heat.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                          \n
                                        1. Add the diced mirepoix ingredients: onion, carrots, and celery.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                            \n
                                          1. Stir well and reduce the heat slightly to prevent browning too quickly.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                              \n
                                            1. Once the onions become translucent, add the chicken broth.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                \n
                                              1. Season with salt, pepper, \u00bc teaspoon ground nutmeg, and the 2 bay leaves.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                  \n
                                                1. Increase the heat to medium-high.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                    \n
                                                  1. Add the roasted squash.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                      \n
                                                    1. Add the sweet potato, cut into medium-sized cubes.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                        \n
                                                      1. Quarter the washed apple, remove the seeds, and add it to the soup.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                          \n
                                                        1. Bring the soup to a gentle boil and cook for 15 to 30 minutes.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                            \n
                                                          1. Remove from the heat and let cool for a few minutes.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                              \n
                                                            1. Remove the bay leaves (important).<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                                \n
                                                              1. Blend the soup until completely smooth using a blender or immersion blender.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                                  \n
                                                                1. Return the soup to the pot over low heat.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                                    \n
                                                                  1. Add the bay leaves back in.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                                      \n
                                                                    1. Taste and adjust the seasoning. Add more salt or a little extra nutmeg if desired.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                                                                        \n
                                                                      1. Optional: Stir in 1 to 2 cups of cream for a richer, thicker soup.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

                                                                        To Serve<\/span>\u00a0<\/span><\/p>\n

                                                                        Ladle the soup into bowls, drizzle with a little cream, and sprinkle lightly with nutmeg. Serve with a warm loaf of sourdough bread.<\/span>\u00a0<\/span><\/p>\n","protected":false},"featured_media":7557,"parent":0,"template":"","saisons":[],"regions":[],"categorie":[51,53,54],"class_list":["post-7583","articles","type-articles","status-publish","has-post-thumbnail","hentry","categorie-culinary","categorie-culture-en","categorie-museums-and-historic-sites"],"_links":{"self":[{"href":"https:\/\/bonjourmanitoba.com\/en\/wp-json\/wp\/v2\/articles\/7583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bonjourmanitoba.com\/en\/wp-json\/wp\/v2\/articles"}],"about":[{"href":"https:\/\/bonjourmanitoba.com\/en\/wp-json\/wp\/v2\/types\/articles"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bonjourmanitoba.com\/en\/wp-json\/wp\/v2\/media\/7557"}],"wp:attachment":[{"href":"https:\/\/bonjourmanitoba.com\/en\/wp-json\/wp\/v2\/media?parent=7583"}],"wp:term":[{"taxonomy":"saisons","embeddable":true,"href":"https:\/\/bonjourmanitoba.com\/en\/wp-json\/wp\/v2\/saisons?post=7583"},{"taxonomy":"regions","embeddable":true,"href":"https:\/\/bonjourmanitoba.com\/en\/wp-json\/wp\/v2\/regions?post=7583"},{"taxonomy":"categorie","embeddable":true,"href":"https:\/\/bonjourmanitoba.com\/en\/wp-json\/wp\/v2\/categorie?post=7583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}