In food processor, place squash, cooked onions, 1/2 teaspoon of the garlic powder, 1/2 cup of the chicken broth, the chipotle chile and adobo sauce, 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Cover; process until smooth, 1 to 2 minutes, scraping sides occasionally. Pour squash mixture into saucepan; add remaining 1/2 cup chicken broth. Heat over medium heat, stirring frequently, until hot. Stir in whipping cream. Cook uncovered over medium heat 4 to 6 minutes, stirring occasionally, until heated through.