Spicy Chipotle Butternut Squash Turkey Chili

Melt the coconut oil in dutch oven or heavy pot over medium heat.
Add the onion, garlic, serrano peppers, and ground meat and cook for 15 minutes, or until mostly browned.
Add the spices, mix well, then add the butternut squash and broth.
Reduce the heat to low for 18-20 minutes, or until the squash has softened but is still slightly crisp.
For a thicker chili, remove 1 cup of of the cooked butternut from the pot and place in a blender along with some liquid from the pot. Blend until smooth, then put back into the pot.
Garnish with cilantro, then serve.