• 2 cups Pre-cooked, rotisserie chicken
• 3 Tbsp Curry, split into 1 Tbsp and 2 Tbsp
• 2 cups Chicken Stock
• Zest of 1 lime
• 1 roasted squash
• 1 cup coconut milk – unsweetened
• 1/4 cup unsalted butter
• ½ Tbsp salt
• Juice of 1 lime
• ¼ cup chopped Cilantro

Preparation:

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.