Steps:

Heat the clarified butter, add the onion and the squash and cook over medium heat, for 5 to 10 minutes stirring as necessary
Gather all the dried spices together and grind them to a powder in an electric spice mill
Add then to the onion and the squash, .along with the cinnamon, cayenne, ginger root, turmeric, salt and 1/2 cup of water or stock and continue to cook over medium heat for five minutes.
Poor in the rest of water or stock bring to a boil and then lower the heat and simmer. for 15 minutes
Pass the soup thru a food mill or puree it in a blender
Return the soup to the stove and stir in the cream
Taste for salt and add more if necessary. Because some squash are less watery than others the soup may need additional water or cream.
Serve the soup garnished with the cilantro and squash blossoms.

Yellow summer squash soup with curry spices