Butternut Squash Queso Dip

Olive oil
1 c. diced red onion
1 ½ T. flour
¼ c. chicken stock
1 (10-oz.) pkgs. fresh or frozen butternut squash, pureed (if frozen, thaw)
1 T. minced chipotle chile in adobo sauce, plus 2 t. adobo sauce
1 c. shredded Oaxaca or mozzarella cheese, divided
1 c. shredded Four-Cheese Mexican blend
1/3 c. very thinly sliced radishes
¼ c. fresh cilantro leaves or parsley
¼ c. sliced green onions
2-3 minced fresh jalapenos, seeded
30 tortilla chips
Veggies for dipping

1. Heat olive oil in cast-iron skillet that covers the bottom of pan.
2. Cook onions until soft.
3. Add flour and stir constantly and cook 2 minutes.
4. Add stock, squash, chipotle and adobo sauce.
5. Bring to boil.
6. Reduce heat to low.
7. Add ½ of each cheeses. Cook until smooth, stir until cheese melts.
8. Place oven on broil.
9. Sprinkle remaining cheeses on top.
10. Broil for 2-3 minutes or until cheese is bubbly and lightly browned.
11. Top with radishes, cilantro, green onions and jalapenos.
12. Serve with chips and cut veggies.