Using coconut cream makes this a VERY sweet soup, which I think would pair well with a sandwich for a filling lunch.
I made a couple of adjustments based on what I had leftovers wise that I needed to use: I used half sweet potato and half acorn squash, and just added leftover cooked Turkey at the end. I cheated and used the ginger and lemongrass purées I had in the fridge, and homemade Turkey stock.
For future reference, I’d definitely use coconut MILK in place of the cream, and instead of doubling the recipe, I’d keep the amount and serve with cheese or maybe even turkey sandwiches (and forgo the meat in the soup).
