Prep the Butternut squash: Cut the squash into half and remove the seeds. Place it cut side down on a baking sheet and bake for 30~35 minutes or until very tender. Cool slightly and puree the flesh.
Heat 2tsp oil in a medium cast iron pan, add the onions and cook for 5 minutes or until softened. Add flour, cook for 2 minutes, stirring constantly.
Add the stock, squash puree, chipotle and salt; bring to a boil.
Lower the heat to medium-low, add 3tbsp each of mozzarella and Mexican cheeses; cook for 2 minutes or until smooth, stirring until cheese melts.
Now preheat the broiler to heat.
Sprinkle the remaining 1tbsp cheeses over the op and broil for 1~2 minutes or until lightly browned.
Top with radishes, cilantro, green onions and jalapeno. Serve with chips and enjoy!!