2 Medium onions, chopped
1/4 Cup plus 2 Tablespoons butter, melted
4 Cups diced yellow squash
2 Cups chicken broth
1/2 Teaspoon white pepper
1 Teaspoon celery salt
1/2 Teaspoon dried whole tarragon
2 Cups milk
Sauté onions in butter until tender. Add next 5 ingredients. Cook over low heat 10 minutes or until squash is tender. Remove from heat and stir in milk. Place squash mixture in container of electric blender and process until smooth. Serve soup hot or cold. Yield 6 1/2 cups.
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!