Place squash and broth in a small sauce pan. Bring to boil and simmer until the squash is fall apart tender, and the broth is nearly evaporated, 15-20 minutes.
Heat an 8 inch cast iron over medium low. Add a splash of olive oil and the minced onion. Saute until the onion starts to brown slightly, 5-10 minutes.
Use a hand blender to puree the squash. Mix squash puree, chipotles, and cheese in with the onion. Heat on the stove top until bubbly, stirring often. Serve.
Notes
This recipe is easily doubled to feed a bigger crowd. It should still fit in the 8-inch skillet, but will be very full!
Recipe by Alison's Allspice at https://www.alisonsallspice.com/chipotle-butternut-squash-queso/