Butternut Queso Fundido

1 tsp canola oil
3/4 c finely chopped red onion
1 1/2 Tbsp four
1/4 c unsalted chicken stock
10 oz butternut squash puree *
1 Tbsp canned chipotle pepper in adobo sauce, seeded and minced, plus 2 tsp of the adobo sauce
3 oz (about 3/4 cup) shredded mozzarella cheese
3 oz (about 3/4 cup) shredded Mexican blend cheese
tortilla chips, vegetable sticks

Optional garnishes:
very thinly sliced radishes
cilantro leaves
thinly sliced jalapeno pepper

Heat oil in a medium cast-iron skillet over medium heat. Add onion and cook 5 minutes until softened. Add flour, cooking for 2 minutes while stirring constantly. Add stock, squash, chipotle, and adobo sauce and heat thoroughly. Reduce heat to medium-low and add 2/3 of the cheeses. Stir until cheese is melted.

Preheat broiler to high and add the remaining cheese to the top. Broil 2 minutes or until cheese is melted and lightly browned. Top with garnishes and serve with chips and/or vegetables.