I want my meals to be cozy and comfortable, but I also want them to be easy. That’s where this soup comes swooping in to save the weeknight with a sheet pan and a blender.

Instead of dicing all your vegetables nice and small, sweating them in a pot and stirring over the stove, this recipe lets the oven do the work.

Cut your vegetables into large, respectable chunks, throw them on a sheet pan with Thai curry paste — don’t even bother tossing it, because the dollop of paste will caramelize perfectly just sitting there — and roast until they are soft, covered in flavorful browned bits and ready to dump in a blender.

The vegetable prep takes about 10 minutes and then everything cooks in the oven for 40 to 45 minutes. If you’re feeling a little ambitious, you can spend 12 of those minutes making a cute side salad to go with your soup.

Once everything is done roasting, toss the vegetables in a blender with some broth you heated in the microwave, plus some coconut milk, and blitz until smooth. That’s it. Dinner is done.

Key ingredients

Vegetables: A combination of roasted bell peppers, butternut squash, cauliflower and onion makes a creamy, flavorful blended soup with a vibrant orangey-red color.

Thai curry paste: Add a dollop of Thai curry paste anywhere on top of the vegetables — no need to mix or stir.

Broth: Heat low-sodium vegetable broth when the vegetables are nearly done roasting, so the soup is warm after blending.

Coconut milk: Add a little coconut milk or coconut cream to the blender for richness and an extra-creamy texture.

Lime: A squeeze of fresh lime juice adds brightness to the creamy soup. For an extra touch, add some optional fresh cilantro.

Helpful swaps

Swap red Thai curry paste for a dollop of smoky harissa or gochujang paste. Or, add a tablespoon or two of Calabrian chili paste or chipotle peppers in adobo sauce to the blender after roasting.

Skip the curry paste and add miso paste, shredded cheddar cheese and a little maple syrup to the blender with the roasted vegetables for a different flavor profile.

Swap the butternut squash for carrots, sweet potatoes, honeynut squash or another winter squash variety.

Instead of curry paste, sprinkle the vegetables with smoky paprika and a tiny pinch of warming spices, such as cinnamon and nutmeg, or blends like smoky baharat, ras el hanout or pumpkin spice. This is especially great with some crumbled feta on top.

Instead of coconut milk/cream, you can always use heavy whipping cream for the same creamy texture. (It just won’t be vegan anymore.)