Get out your blender! Puréed soups are simple, silky and satisfying -- and a great way to enjoy your vegetables.
This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, then you basically throw everything in a pot, simmer it, purée it and you're done. Yet, it's still everything you expect a classic butternut squash soup to be: silky, slightly sweet and full of flavor. GET THE RECIPE
With basic pantry and fridge staples, you can have a big pot of this Southwestern black bean soup on the table in under 30 minutes. Serve it with cornbread and dinner is done! GET THE RECIPE
This savory soup with a hint of sweetness and spice is one of my favorites. It's seasoned with curry powder, which doesn't give the soup an Indian flavor like you might think, but rather lends a subtle hint of autumn spice. GET THE RECIPE
Inspired by the delicious chicken tortilla soup served at Tommy Bahama Café, this silky purée of vegetables, corn tortillas, chicken broth and spices is hearty enough to serve as a meal. GET THE RECIPE
This is the ultimate tomato soup, and it's incredibly easy to make. The only chopping involves some onions, garlic and basil, and the rest comes out of cartons and jars (though you'd never know by tasting it). GET THE RECIPE
This soup is easy enough to make on a busy weeknight, but elegant enough for the fanciest dinner party. The mild nuttiness of the cauliflower, sweetness of the apples and heat of the curry blend together into a wonderfully creamy and seductive soup. GET THE RECIPE