Cut turkey breast and squash into cubes. Chop onion. Mix well flour and ginger powder and cover squash cubes with them. Heat oil and sear turkey cubes, then remove them and keep them warm. Add squash cubes and onion, and stew them all sides. Add turkey cubes and spice with pepper and thyme. Pour on soup, add bayleafs and simmer about 40 minutes. At last season to taste with salt and lemon juice.