On a baking sheet add ½ cup of water and one squash that's been diced up. Roast at 350 for 50 minutes or until fork-tender.
In a saucepan, add 1/2 cup tequila and reduce on medium heat for 5 minutes.
Pull rotisserie chicken, removing skin and bones, and mix with lime, muchi curry, cilantro, reduced tequila, and salt.
Remove Skin from the roasted squash and add to a food processor along with butter, coconut milk, cayenne pepper and mix until pureed and smooth. Place squash mixture back into your saucepan and add 4 cups chicken stock.
Serve in a bowl and top with chicken, cilantro, lime and a dash of salt to taste.
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