Scrub squash; do not peel. Cut 12 paper-thin slices from the narrow ends an place slices in cold water to crisp. Reserve these slices for garnish. Cut remainder of squash (seeded, if necessary) into small chunks to make 5 to 6 cups. Saut� very slowly in butter, seasoned with garlic salt, salt, pepper, and resemary. Keep pan tightly covered and do not allow squash to brown. Add 1 or 2 tablespoons water if necessary when squash is softened. Pur�e in electric blender. Return pur�e to pan and add chicken broth, water, and boned chicken. Heat until flavors are well blended. Pour into serving dish or soup bowls and garnish with squash slices.
Makes 1 quart
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