Butternut squash soup and portobello pizzas

  INGREDIENTS

• 2 butternut squashes
• 2 (14 oz) cans of full-fat coconut milk
• Sea salt and freshly ground black pepper to taste
• Any fresh or dried herbs to taste

• 4 Roma tomatoes, seeded and diced
• 4 large Portobello mushrooms, stems removed
• 4 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 onion, chopped
• 4 to 5 fresh basil leaves, minced
• Coconut oil
• Juice from half a lemon
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• Butternut Squash Soup:
• Preheat your oven to 350 F.
• Cut the squash lengthwise and remove seeds.
• Place squash cut side down on baking sheet and cook for about 45 minutes, or until tender.
• Allow squash to cool, then scoop out the cooked flesh and put it into a sauce pan. Add 1 ½ cans of coconut milk and keep the remainder for later.
• Using a potato masher or blender, mix the squash and coconut milk.
• Continue to add the remaining coconut milk to adjust the consistency of the soup until you're satisfied.
• Season with salt and pepper to taste and top with fresh or dried herbs.
• Portobello Pizzas:
• Preheat your oven to 400 F.
• In a skillet over medium heat, warm coconut oil. Add onions and cook until golden.
• Add the tomatoes, garlic and bell pepper and season to taste. Sauté until the tomatoes are soft.
• Add lemon juice and basil, stir and then remove from heat.
• Coat a baking sheet with melted coconut oil, and place the mushrooms on the sheet, bottom side up.
• Top with the ingredients from the skillet.
• Place the mushrooms in the oven and bake for 12 minutes.
• Top with a fresh basil leaf and serve.