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Ingredients
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
Instructions
Heat the oven to 400ºF.
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.
Roast until the vegetables are fork-tender and deeply browned in spots, 40 to 45 minutes.
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.
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.
