Sheet Pan Soup

Makes: 4 to 6 servings

3 large red bell peppers, halved and seeded

1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 2-inch pieces (about 4 cups)

4 cups (2-inch) cauliflower florets (from 1 medium cauliflower)

1 large yellow onion, peeled and quartered

1 tablespoon Thai red curry paste, plus more as needed

3 tablespoons olive oil

1 teaspoon kosher salt, plus more as needed

2 1/2 cups low-sodium vegetable broth, warmed, plus more as needed

1/2 cup unsweetened coconut milk or cream, plus more for drizzling

Coarsely chopped fresh cilantro, for garnish (optional)

1 medium lime, cut into wedges

1. Heat the oven to 400 degrees.

2. Place 3 halved and seeded large red bell peppers skin-side up, 1 chopped medium butternut squash, 4 cups cauliflower florets and 1 large peeled and quartered yellow onion on a rimmed baking sheet. (It’s fine if there is some overlap.) Arrange into an even layer. Dollop 1 tablespoon Thai red curry paste onto a piece of vegetable (no need to mix). Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt.

3. Roast until the vegetables are fork-tender and deeply browned in spots, 40 to 45 minutes.

4. Transfer the vegetables and any pan drippings to a blender. Add 2 1/2 cups warm low-sodium vegetable broth and 1/2 cup unsweetened coconut milk. Blend until smooth. Blend in more broth, as needed, if the soup is too thick.

5. Taste and season with more kosher salt and/or more curry paste, as needed. Divide into bowls and drizzle with more coconut milk, if desired. Garnish with chopped fresh cilantro, if desired, and serve with lime wedges.