Preheat oven to 400 degrees and place the squash cut side down on a baking sheet lined with parchment paper. Cook the squash for 45 minutes or until soft. Scoop the insides of the squash (leaving the skin to discard) and add it to a high powered blender. Add the coconut milk to the blender and blend on high until smooth. Set aside.
•In a large pot over medium heat add the coconut oil and garlic. Cook the garlic for 2-3 minutes and then add the zucchini, carrots and celery. Mix and cook for 10-15 minutes until the vegetables become soft.
•Add the rotisserie chicken to the vegetables, then add the squash mixture to the pot, add the salt and pepper and mix well. Lower heat to low and let simmer for 5-10 minutes stirring occasionally.
•Serve hot!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/01/04/loaded-butternut-squash-soup/