Chop the onion and peel & slice the garlic. Sauté in a saucepan with turmeric and olive oil for 5 minutes.

Meanwhile, remove the seeds from the squash, peel and cut into pieces.

Wash the lemon and take two strips of peel with a peeler.

Add squash, zest, bay leaf, salt, vinegar and fry for 3 minutes.

During this time, bring to the boil 400 ml of spring or mineral water.

Pour boiling water and coconut milk into the casserole. Cover and simmer for 20 minutes. Remove the bay leaf, mix.

Add some lime juice. Serve hot or cold, with toast of country bread topped with very fresh goat cheese, or drop a grated raw squash lightly seasoned with lime and olive oil in the center of the plates and sprinkle with crushed unsalted pistachios.

Tip: You can replace lime with orange.

Tips: can use frozen ready-to-use chopped garlic and onion, as well as coconut milk.