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It is Autumn again, and time for new soups to be crafted.

This year I am starting with a base of cooked down kale and broccoli, chopped up finely and straining out the water once the veggies are mushy.  It's good to drink or hold for stock later.

Then, add a gob of diced butternut squash, quartered and diced zucchini squash and yellow squash, carrots, celery, and onions diced.  Cook them until al dente and add diced chicken breast and 1/4 x 1 inch strips of apple smoked bacon extra thick bacon.  The stock should cover the compote completely.  Of course sea salt and fresh ground pepper to taste as well as three heaping tablespoons of minced garlic in oil.

Simmer all of this in a stock pot or cast iron soup pot until the chicken is cooked through.  Add cilantro and then a mix of Bisquick and low fat milk (1 - 3 respectively). Plate it up and be sure to have some fresh dill to top it off with.

And, of course, BISCUITS are implied!!!

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