Ingredients

• 8 cups (2 L) turkey stock
• 2 cups (500 mL) cooked turkey meat, cut into bite sized pieces
• 1 medium onion, diced
• 1 cup (250 mL) carrots, peeled and diced
• 1 cup (250 mL) green pepper, diced
• ½ cup (125 mL) red pepper, diced
• 1 cup (250 mL) acorn squash, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 2 tsp (10 mL) salt
• 1 tsp (5 mL) pepper

• 1 ¾ cups (425 mL) all-purpose flour
• 1 tsp (5 mL) baking soda
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) freshly ground pepper
• 3 Tbsp (45 mL) unsalted butter
• ¾ cup (175 mL) skim milk
• 1 Tbsp (15 mL) chopped fresh thyme
• 1 tsp (5 mL) chopped fresh basil
• 1 Tbsp (15 mL) chopped fresh parsley