Cream of butternut squash w curry. (Vegan)

2 cups of butternut squash
1/2 cup of pecans (or walnuts)
1/2 cups of oats
8 cups of water
2 tbsp of curry
1 tbsp of olive oil
2 tbsp of dried parsley
2 tbsp of dried chives
2 tbsp of dried onion
1 tbsp of minced dried onion
1 tsp of cinnamon
1 tsp of salt
2 tbsp of dried garlic

Boil the squash for 10 minutes of medium temp w 4 cups of water. Boil oats separate in a pot for 10 minutes in 4 cups of water. Let cool for 5 minutes. Add squash, oats, pecans in blender until all smooth. Replace back on stove and add the olive oil and spices. Cook for 5 minutes on medium heat. Serve.

Very creamy and nutty flavored. You might want to add a little more salt.
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Calories 175 Calories from Fat 124

Total Fat 13.8g 21% Saturated Fat 1.4g 7% Cholesterol 0mg 0% Sodium 602mg 25% Total Carbohydrates 14.2g 5% Dietary Fiber 4.1g 16% Sugars 2.6g Protein 2.8g

Nutrition Grade A * Based on a 2000 calorie diet

Nutrition Facts Serving Size 581 g

Amount Per Serving

% Daily Value*

Vitamin A 154% • Vitamin C 34% Calcium 9% • Iron 11%

Nutritional Analysis Good points No cholesterol High in manganese Very high in vitamin A High in vitamin C

Bad points High in sodium

I used the following link to figure out the nutritional value.
http://caloriecount.about.com/cc/recipe_analysis.php