Peel butternut squash, remove seeds and chop into ½ inch cubes.
In a large saucepan over medium heat, cook onion in oil about 4 minutes until starting to brown.
Add garlic and cook about 30 seconds until aroma comes.
Add chicken broth, salt, cayenne pepper, thyme and black pepper.
Add squash and bring to a boil.
Cover, reduce heat and simmer 20 minutes until squash is very tender when pierced with a fork.
While the squash is cooking, chop broccoli into bite sized florets, chop chicken breast into ½ inch cubes and chop prosciutto.
Rinse and drain quinoa in a strainer.
When squash has cooked, puree soup with an immersion blender or puree in batches in a blender. (Remove center of cap from blender and cover with a towel to allow steam to escape.)
Mix quinoa and squash puree in a 13 X 9 inch casserole dish.
Sprinkle chicken around and then broccoli and finally sprinkle prosciutto around broccoli.
Bake uncovered at 400 degrees F for 40 minutes.
Remove from oven, give the edges a little stir and let sit 10 minutes before serving.
Recipe by Savory Nature at https://savorynature.com/2015/11/05/chicken-broccoli-quinoa-squash-casserole/