FOR SOUP

2 cups roasted squash*, chopped
1 Tbsp Earth Balance butter
1 Tbsp extra virgin olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 Tbsp curry powder
1/2 tsp cumin
2 cups no-chicken stock
1/2 cup coconut cream
Sea salt and white pepper, to taste

*To roast squash: Place squash, cut side down, on baking sheets and roast in preheated 400 F oven for 45 minutes, or until flesh is soft. Scoop out flesh when roasted.

FOR PANINI

Caramelized onions and shiitake mushrooms**
Hummus, store-bought or home-made. CLICK HERE for recipe.
Ciabatta or baguette slices
Vegan Mozzarella or Swiss cheese slices

**To caramelize onions: Slowly cook several sliced onions in a little olive oil until browned (about 40 mins-1 hour). Add in shiitake mushrooms halfway through cooking.