When my winter hibernation mode really sets in, 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 (perfect) and then everything cooks in the oven for about 40 to 45 minutes — by my estimation, that’s just about the length of an hour-long TV show episode sans ads (which, by the way, you can watch because you aren’t in the kitchen standing over the stove). If you’re feeling a little ambitious, you can spend 12 of those minutes making a really easy, cute winter side salad to go with your soup and still have time for a 30-minute show. If you’re me, you’re pairing that cozy couch time with a non-alcoholic drink and a heated neck massager you saw on TikTok.

Once everything is done roasting and you’re thoroughly relaxed, 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, you’re in a good mood, and all that’s left to do is eat your favorite store-bought sweet treat.

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Key ingredients in Sheet Pan Soup

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Sheet Pan Soup

Serves 4 to 6

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 F.

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 OK 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.

Recipe notes: Leftovers can be refrigerated in an airtight container for up to four days.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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