Pre-heat oven to 400 degrees and line baking sheet with foil.
Place butternut squash cubes, olive oil, smoked paprika, salt and pepper in a medium bowl and toss well to evenly coat the squash.
Scatter squash cubes evenly on baking sheet and roast until fork tender, about 20-25 minutes.
Add roasted squash, chicken broth, yogurt, butter, honey and chipotle peppers to a large food processor and puree until smooth. Alternatively, you can puree in a large pan using an immersion blender.
Serve warm and season with additional salt and pepper to taste before serving.