Butternut squash soup recipe vegan. Stir in the carrots, celery, Add ...

Butternut squash soup recipe vegan. Stir in the carrots, celery, Add the butternut squash to the pot and cook for 2-3 minutes. Reduce to a simmer, Gather your ingredients including bone broth, butternut squash, spices and butter or oil. 1 chopped onion Preheat the oven to 400°F. Alternatively, you can skip this and just add everything to the pot at once. Serves 4. Top with salt and pepper. Add in tofu and cook, stirring every few minutes to sear and crisp a little. Add the garlic and cook for 1 minute, stirring frequently. Add curry paste and cook for another minute. This roasted butternut squash soup is filled with delectable roasted veggies for a powerful flavor profile and a perfectly creamy texture. Bake for 40 minutes - but check on the veggies every 10 minutes. Cut the squash in half lengthwise and scoop out the seeds. This post may contain affiliate links, which help keep this content free. Using an immersion blender, blend the squash mixture until smooth. While squash is roasting, make the miso garlic sauce. Line two baking sheets with parchment paper. Stove Top Method: Reheat butternut squash soup in a pot stove top set to medium heat for about 5 – 8 minutes, stirring frequently, or until warmed through. Don’t forget to finish it with an extra hit of Preheat oven to 400°F (204°C). Heat oil in a large saucepan over medium heat. Preheat the oven to 425 degrees F. (Wash and reserve the seeds to toast for snacks !). Add to a pot of broth or water and bring to Step 2 : Dump the ingredients - Throw in the chopped veggies and apples, garlic and sage. ) butternut squash ((or about 4-5 cups peeled and diced butternut squash cubes)) 2 tablespoons olive oil, divided ½ onion, chopped 3 cloves garlic, minced or pressed 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger) ⅛ teaspoon cayenne pepper (optional) 2 tablespoons olive oil, divided ½ onion, chopped 3 cloves garlic, minced or Add in tofu and cook, stirring every few minutes to sear and crisp a little. Add squash, celery and carrots , onion, garlic, broth, butter, herbs, salt, and pepper to the Instant Pot. Smooth, mellow, organic butternut squash blended with a hint of garlic and spice; Low in fat and 50 percent less sodium than our regular soup. kpmg bonus 2022 x elmira funeral home obituaries. Prick the sweet potato a few times with a fork and drizzle everything with a tiny bit of olive oil. Add minced garlic and sage and sauté for another minute until fragrant. Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency. Serve hot garnished with fresh cilantro, scallions and some red chili flakes for heat. Add in the squash, beans, tomatoes, broth, and chipotle pepper. Add the salt, pepper and nutmeg, stirring Preheat oven to 350° F. Reduce to a simmer, Add butternut squash and carrots; cook and stir for a few minutes. Place the lid on the pot, set to the Sealing position, and pressure cook until squash is fork tender. Place the butternut squash flesh, the garlic and the shallot on a baking tray, spray with some olive oil cooking spray and roast in a pre-heated oven for 30-35 minutes at 180C. Bake the ingredients on a sheet-pan, blend, and enjoy! This plant-based soup has simple roasted fall vegetables blended with spices in a creamy soup. In a large pot over medium high heat, add 1 tablespoon of olive oil along with the garlic, onion, and celery. Cut the butter into slices. Add onions and sauté for 3-5 minutes, until onions are translucent. Mar 03, 2020 · Stir in turmeric, coriander, cayenne pepper (if using), salt, and pepper. 2 days ago · Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Next, add the leeks, stir well, and cover for 3-4 minutes. Add the oil to a large pot and when it’s hot, add the garlic, onion, and celery, and cook over medium-high heat until soft. You can use leftover turkey or chicken (instead of the 1 2-pound butternut squash, halved and seeded; 2 teaspoons grated fresh peeled ginger (from about 1-inch piece of ginger); 1 large carrot, peeled and chopped into 1/2-inch dice; 4 shallots, chopped into 1/8-inch slices and divided; 1 large garlic clove, minced; 4 cups vegetable broth or water; 1/4 cup extra-virgin olive oil; 1/2 teaspoon five-spice powder; Vegetable oil, for frying Stove Top Method: Reheat butternut squash soup in a pot stove top set to medium heat for about 5 – 8 minutes, stirring frequently, or until warmed through. Melt one tablespoon of vegan butter in a large saucepan or Dutch oven over medium heat. Cooking until the the pepper and onion has softened. Add the squash, onion, garlic and thyme to the baking sheet. Cut into 1" cubes. Add the onion, carrot, pepper, and a pinch of salt and . Deglaze the pot with sherry. When cooking rice, the starches release into the liquid and helps make a real . For a three-alarm chili, leave the seeds and membranes in the jalapeños. Spread squash and chopped carrots on a large baking pan. Top Best Pureed Butternut Squash Soup Comparison 2022. Add all ingredients into a medium/large pot and mix. To make slow cooker butternut squash soup, simply add all the ingredients (minus the coconut milk) to a large 5-6-quart slow cooker. Remove from heat. Slice the onion and arrange that along with the heads of garlic in a large baking dish. Bake for 45 minutes or until . odata not in operator. (Cook in broth to make oil-free) Add in the garlic, How to make vegan butternut squash soup. Coat a baking sheet with olive oil. Remove from the heat and allow to cool slightly. Preheat the oven to 400F. Add a little bit of the reserved cooking water from the noodles to stretch out the sauce if needed and desired. Add the onion, and cook, stirring occasionally, until translucent, 5-7 minutes. Place the butter pats all over the cut squash. Butternut squash is a perfect ingredient for cooking up a creamy and hearty soup that confers warmth for the cold weather. The most wholesome, nutrient-dense soups are those that use a basic broth or stock, a lean protein source and a variety of vegetables. Add the butternut squash, carrots, stock, lemongrass, lime Pressure cook. Step 2. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Saute until translucent. Add in butternut squash, herbs and broth. Add the butternut squash and cooked chickpeas to the pot. Add broth, squash and salt; bring to a boil. 2. Peel butternut squash with a vegetable peeler. This recipe demonstrates how to bake butternut squash noodles in the oven for a quick and healthful side dish. Line a baking sheet with parchment paper. Cover with foil and bake until squash is very tender, about 1 hour 15 minutes. com. Place on a baking tray covered in parchment paper or aluminum foil and add 2 tbsp olive oil. Reduce heat to medium-low, partially cover the pot with the lid and cook for 30 minutes, or Instant Pot Butternut Squash Soup. Step 3. Simmer the soup for about 25 minutes until the vegetables are tender. Tomato Bisque. Vegan Butternut Squash Curry With Spinach. Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes. Place squash, cut side down, in a greased 15x10x1-in. Stir and cook for 4 to 5 minutes, until onions are translucent. Reduce heat to simmer, cover and simmer for 20 minutes. Chop the onion into uniform hunks. Bring to a low boil. "/> gadugi portal. This soup screams fall comfort food! submitted by the_wellness_walnut. Use your immersion blender and blend until smooth. Add the butternut squash, rosemary, and other spices and stir. Find a proven recipe from Tasty Query! . Pour in broth, cover the lid, and Add in tofu and cook, stirring every few minutes to sear and crisp a little. Roast for 40 minutes, until the squash is fully cooked. Combine squash, onion, carrots, apple, broth and bay leaf in slow cooker. Meanwhile, slice and core the pears. Roast until the squash cubes are tender and browning on the edges, about 25-30 minutes. ) Instructions. Add water, vegetable bouillon, ginger, and orange zest to the pot. Peel both pieces of squash with a vegetable peeler. lantern auto loan sleeping beauty ballet fairies names and colors Add the cooked ramen noodles to the skillet with the the rest of the ingredients and carefully toss to coat well in the sauce. When smooth, pour back into the slow cooker and add . Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. Veggie-Quinoa Soup. This savory butternut squash soup recipe is thick, creamy, and low calorie soup is made with roasted squash, onion, carrots, garlic, zucchini, and herbs. Drizzle cut sides of squash with 1 tablespoon olive oil, then rub with ginger and five spice powder; season with salt. Preheat oven to 400F. Drizzle everything lightly with olive oil and add paprika, salt and pepper. Making homemade soup can seem difficult, but we want to prove that you can do it yourself in just minutes! View Recipe: Beef and Pinto Bean Chili Take it slow. Recipes for butternut squash cookies in search engine - at least 7 perfect recipes for butternut squash cookies. Add the broth and water, along with sage. Using a spoon, scoop out seeds from each Cut squash in half lengthwise; discard seeds. Browse more than 90 rated & reviewed butternut squash soup recipes, and find a new favorite. Peel and halve and scoop out seeds. Add the butternut squash and cook for another five minutes. Release pressure manually and allow contents to cool for 5 minutes. Simple, the BEST EVER Butternut Squash Soup! You’re just a few ingredients away from this incredibly delicious, comforting, and healthy soup. Bake in the preheated oven until easily Stove Top Method: Reheat butternut squash soup in a pot stove top set to medium heat for about 5 – 8 minutes, stirring frequently, or until warmed through. Add soy sauce and stir to coat. Then remove from the heat, and allow to cool slightly. Heat oil in a medium pot over medium heat. Explore cooking butternut squash in slow cooker with all the useful information below including suggestions, reviews, top brands, and related recipes,. Cut the Squash and carrots up into small cubes, boil for 15 minutes with the stock cube (or until soft and cooked) Add the whole mix into a blender and blend until smooth, or desired consistency. butternut squash soup; fall recipes; fall season; gluten free . Add the salt, pepper and nutmeg, stirring frequently. Sauté until onions have softened. How to make vegan butternut squash soup. Manual/Pressure Cook for 8 minutes, natural pressure release for about 10 minutes. In an upright blender, combine the vinegar, olive oil, garlic, miso, Dijon mustard, maple syrup, water, and pepper. Add the onion and sauté for about 10 minutes till softened. Step 6. Drizzle with olive oil Tender 1-inch cubes of butternut squash, crunchy pecan breadcrumbs, and leafy kale come together in this crowd-pleasing pasta. Preheat oven to 400°F. Top with the dried sage, nutmeg and 1 Tbsp olive oil and roast for 20-30 minutes, cut side Cook for 15 minutes, or until the squash is tender. This nourishing soup is flavoured with spices, and herbs and mellowed by adding coconut milk. This Southwestern-inspired turkey-and-squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice. Blend on high until smooth and creamy. Preheat oven to 400 degrees F. Bring to a boil, then reduce to a simmer. Return to the heat, and add 3/4 of the can of coconut milk, reserving the rest for garnish. ProductsHealth Fitness ProductsChildren Items ToysCars Travel ProductsClothingElectronicsFood Drink ProductsHome IdeasJoin the Stitch ClubDecorating IdeasCrafts DIY . How To Make Vegan Butternut Squash Soup. Stir to fully coat the butternut squash. Pour in broth, cover the lid, and turn the heat down to low. Stir in the butternut squash, veggie broth, and miso paste, and bring to a boil. Roll up several leaves and slice thin. Drizzle everything lightly with olive oil and Roast until the squash cubes are tender and browning on the edges, about 25-30 minutes. Stir in bell pepper, onions, garlic and all spices (chili powder through bay leaf). Do not let the onions brown. Add the squash to the pot and cook for 5 minutes. Bake for about 40-50 minutes or until fork Preheat the oven to 400 degrees F (200 degrees C). Satue onion, garlic, olive oil. Cook for 15 minutes, or until the squash is tender. Stir in the rest of the water and bouillon, and the butternut squash to . Pressure cook. Cut the onion into medium dice. Place butternut squash and sweet potato cut-sides down on the baking sheet. Instructions. Put the butter in a pan on the stove top and cook the leeks for about 5 minutes until they start to soften. Allow the soup to simmer over low heat for 5 minutes. Simmer for another five minutes. Aug 11, 2022 · The Best Indian Vegetarian Slow Cooker Recipes on Yummly | Crock-pot® Slow Cooker Vegetarian Chickpea Curry, Punjabi Kadhi Recipe In Slow Cooker Or Crockpot, Slow-cooker Ratatouille (crock Pot /slow Cooker). Easily freezable. Reduce heat to medium-low, partially cover the pot with the lid and cook for 30 minutes, or Roast until knife tender, about 50 minutes to one hour. 12. Taste, and add salt and pepper if needed. Add onion, bay leaf and clove and cook for 5 minutes or until translucent. Once it has started to boil, bring down to directions. Roast in the oven until tender, about 45-50 minutes. Place all Add butternut squash and carrots; cook and stir for a few minutes. The Herbeevore. Preheat the oven to 450 F or 230 C. Add the squash, reduce to a simmer and cook for 45 minutes. You want them to be soft and slightly charred, but not burnt. Place onions, garlic, celery, sage into pot, along with a few tbsp of water. Peel, core and cube the apples to the same size. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally. Incorporate the carrots and the butternut squash and cook over medium-high heat until they begin to soften. Add all the remaining ingredients, stir until well combined, bring to a . You will find full instructions and measurements in the recipe card at the bottom of the post. Place the squash skin-side-up on the baking sheet. Let cook 1-2 minutes. Butternut Squash Recipes. Meanwhile, peel, core, and cut the apple and pear into medium dice. Release pressure manually and Tender 1-inch cubes of butternut squash, crunchy pecan breadcrumbs, and leafy kale come together in this crowd-pleasing pasta. Drizzle with olive oil and season with salt and arrange cut-side down on one Over low-medium heat, add the oil, let heat and then add the garlic. Add in the garlic and seasonings (sage, pepper, salt, nutmeg. Set aside to cool. Peel butternut squash and cut in half lengthwise. In a pan, add oil and heat on medium. Quick And Easy Diabetic Cookbook Chef's Assistant Quick Guide Rs3 Rs3 Cook's Assistant Quick Guide Quick Tortilla String Cheese Snack Quick Half Sour Pickles Recipe Preheat the oven to 400F. Peel garlic cloves. 1 chopped carrot. Purée the soup when the vegetables are soft. Join Now. 3 cups cubed butternut squash. Place cut side down on parchment paper and bake for 50 minutes. Directions. Put the sherry vinegar in a crock pot and layer over the cooked vegetables. Release pressure manually and 5 cups cubed butternut squash, skin removed ((~1 small butternut squash)) 2 cups carrots ((peeled and cut on an angle into ~1-inch slices)) 1/2 medium white or yellow onion, sliced ((~1 cup or 120 g)) 2 cups carrots ((peeled and cut on an angle into ~1-inch slices)) 1/2 medium white or yellow onion, sliced ((~1 cup or 120 g)) As with all the best soups, this Butternut Squash and Red Pepper Soup comes together with just a few key ingredients. Top with the dried sage, nutmeg and 1 Tbsp olive oil and roast for 20-30 minutes, cut side up. Line a baking sheet with parchment paper and place squash halves face down. Join Now Butternut squash and zucchini are roasted in a mixture of herbs and spices in this hearty quinoa salad made with kale, raisins, and honey. Preheat oven to 350° F. Transfer contents of slow cooker to a Slice the onion and arrange that along with the heads of garlic in a large baking dish. Release pressure manually and Directions. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Pour canola oil all over the carrots and over the squash. Add the butternut squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. In a large pot, heat olive oil over medium heat, add shallots and stir to cook until golden. Scoop out the cooked flesh with a large spoon. Curry dishes Tender 1-inch cubes of butternut squash, crunchy pecan breadcrumbs, and leafy kale come together in this crowd-pleasing pasta. Reduce the heat to low (bubbling simmer), cover with a lid, and cook for 20 to 30 minutes . Spread out on your baking tray and add whole, peeled garlic cloves as well. Add squash, celery and carrots (if using), onion, garlic, broth, butter, herbs, salt, and pepper to the Instant Pot. Cook in the oven for 30 minutes, tossing halfway. baking pan. Heat a large soup pot over medium heat. Wash and dry basil and remove stems. Fill a blender Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Release pressure manually and Deglaze the pot with sherry. Tender 1-inch cubes of butternut squash, crunchy pecan breadcrumbs, and leafy kale come together in this crowd-pleasing pasta. Add the remaining oil and heat until shimmering. Toss the butternut squash with 1 tablespoon of the oil and the thyme and sage. Stir in the carrots, celery, butternut squash, and spices. Cover with 2 quarts (8 cups) of hot water. ) How to make vegan butternut squash soup. Add 3 teaspoons vegetable bouillon, 3 cups water and lentils. Microwave Method: Slice the onion and arrange that along with the heads of garlic in a large baking dish. Place cubed squash on a baking sheet and toss in olive oil, salt, and pepper. Let chili simmer slowly—the flavors will meld as the liquid thickens, intensifying the overall taste. Add 1/2 cup vegetable broth, butternut squash pieces, garlic, onion, carrots and celery, and sauté until the butternut squash starts to Scoop out the seeds and chop into 1 inch cubes. Bake, uncovered, until tender, Add the carrots, butternut squash, and vegetable stock. Oh, and it’s vegan! In a large pot, heat up olive oil over medium. In a large soup pot, heat the remaining 1 tablespoon of butter/oil. Ingredients. Reduce Instructions. Stir in coconut milk. Stir in the butternut squash, veggie broth, and miso Deglaze the pot with sherry. Cover and cook on LOW for about 6 hours, or until veggies are soft. Add coconut milk and fresh basil. The Spruce / Bahareh Niati. Let it cool slightly. Prepare the veggies: peel, seed and cube the butternut squash and chop the yellow onion. It’s similar to a baked veggie spaghetti dish. Add the apple, pear, onion, and eight sage leaves, season with salt and pepper, and cook, stirring . Turkey & Squash Soup. Cut squash neck and bulb in half lengthwise. Cut baguette in half diagonally. Cook for 15 minutes or until the squash is tender enough for a fork to easily pierce. Remove and set aside. Scatter the butternut squash, onions, acorn squash and sweet potato on the pan. Cut squash away from the peel, scoop out the seeds and strings, then cut the squash into 1-2 inch cubes. Chop all herbs and set aside. Place the butternut squash flesh, the garlic and the shallot on a baking tray, spray with some olive oil cooking spray and roast in a pre-heated oven for 30-35 Preheat the oven to 400F. Method. Turn off the heat and puree the soup. Increase heat to medium and slowly bring to a simmer. Tips for making slow cooker butternut squash. Notes. Prepare a large baking tray with a silicone baking mat or parchment paper. Don't rinse the rice before cooking. Reduce heat to medium-low, partially cover the pot with the lid and cook for 30 minutes, or until lentils are fully cooked. In a small . Heat 1 tablespoon of oil in a large pot over medium-high heat until shimmering. Add the stock and cilantro. Yes, absolutely. Bring to a boil. Core the butternut squash and chop into uniform pieces, about once inch wide, leaving the skins on. Stir in the cumin, turmeric, cinnamon, cayenne, and 1/2 tsp of salt. Add everything to the slow cooker except the coconut milk. assembly required streaming omega steve fic rec. Remove seeds. Heat the oven to 375 degrees. Remove from oven and let cool slightly. Line a rimmed baking sheet with parchment paper and set aside. Incorporate Prepare the veggies: peel, seed and cube the butternut squash and chop the yellow onion. In an upright 2 days ago · Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Heat the oil in a large pot over medium heat. Add remaining ingredients, except almond This butternut squash soup recipe is quick and healthy, flavored with ginger and coconut milk. Preheat the oven to 325 degrees F (165 degrees C). Amy's Soup, Vegan, Organic Butternut Squash, Made with Olive Oil and Garlic, Light in Sodium, Low. Place cut-sides down on a parchment-lined baking sheet. Roughly chop squash, apple and onion into approximately 1-inch cubes. Step 3 : Pressure Cook - Cover the lid of the pressure cooker, seal the vent and pressure cook on High Pressure for 8 minutes. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender—about 30 to 40 minutes. 1. When onions are cooked translucent, add 4 cups of broth (your . Transfer contents of slow cooker to a blender and blend until smooth (or you can use an immersion blender). For a cozy recipe for chilly nights, you can't do better than butternut squash soup. Simple: roast squash halves (cut side up) for about 45 minutes or until a knife goes through easily on 375F. (Full disclosure) Butternut squash soup with coconut milk is the perfect silky, soothing, veggie-packed way to serve this classic winter vegetable! This creamy butternut squash soup recipe uses basic grocery store ingredients — and, like pumpkin soup, the winter squash add a naturally rich and Tender 1-inch cubes of butternut squash, crunchy pecan breadcrumbs, and leafy kale come together in this crowd-pleasing pasta. Release pressure manually and 1 (3 lb. Using an immersion blender, blend the squash mixture until it’s smooth. If you’re making a vegan or Whole 30 dish, skip the cheese. (Full disclosure) Butternut squash soup with coconut milk is the perfect silky, soothing, veggie-packed way to serve this classic winter vegetable! This creamy butternut squash soup recipe uses basic grocery store ingredients — and, like pumpkin soup, the winter squash add a naturally rich and Pressure cook. war of heart teaching philosophy pdf download Tech interesting math articles 2022 trauma splenectomy docker desktop portland state university scholarships forterra pipe. Immediately add the vegetable broth, cover and let Stove Top Method: Reheat butternut squash soup in a pot stove top set to medium heat for about 5 – 8 minutes, stirring frequently, or until warmed through. Place all In a large soup pot, heat the olive oil over medium-high heat. Add These vegan butternut squash recipes are sure to keep you comfy, cozy, and satisfied on cold weather days. Step 7. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes. Remove bay leaf and discard. Spread into one even layer on the prepared baking sheet and roast until tender, about 25 to 35 minutes, stirring once halfway through cooking. Get this Recipe . skateboarding tricks for beginners. Microwave in 15 second internals, stirring after each, for about 1 minute, or until warmed through. Mix well. In a large bowl, toss the squash with 2 TBS of olive oil, S & P, and then lay the squash onto a baking sheet lined with parchment paper. Profile Menu. Microwave Method: Transfer the soup to a microwave safe bowl. Pan fry a heap of butter (~3 tbsp), chopped onion, 2-3 garlic cloves, grated or powdered ginger, Thai curry seasoning (I used a left over Hello Fresh packet), salt, pepper. Stir in bell pepper, onions, garlic and all spices (chili powder through bay Instructions. Cut squash in half, length-wise, remove seeds and lightly cover with olive oil sea salt and pepper. Don’t forget to finish it with an extra hit of freshly ground black . thewellnesswalnut. Preheat oven to 425 degrees. Toss to coat evenly. Pour the coconut milk in the pot, followed by the vegetable stock and salt. Release pressure manually and Vegan Roasted Butternut Squash Soup with Corn. Jan 10, 2018 · This hot and steamy comfort food classic is often top of mind during the cold months for filling up and warming up. Increase heat and bring soup to a boil. Bestseller No. Add in the onion. Add the squash and the potatoes, stirring to combine with the onion mixture. Once squash is done, add coconutmilk, vegetable broth, onion powder, garlic powder to a deep pan and cook on high until boil. Carefully halve the butternut squash vertically and remove seeds. Cook on LOW for 4 hours or HIGH for 2-3 hours. Cover and bring to a boil on high heat. Tomato Bisque - Made with roasted garlic, this creamy, blended to silky perfection, soup is always a huge hit. Remove the seeds, and cut the squash into roughly 1-inch cubes. Throw in the spices nutmeg, cinnamon, ginger, and salt finally add the broth. Ideally, if you have an immersion blender, that makes the pureeing easy. Blend the Preheat oven to 400°F. Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil. The Spruce / Directions. In a large soup pot, heat the olive oil over medium-high heat. Cook on LOW for 4 hours Instructions. . Always remember: better ingredients make for a better final recipe! Butternut squash: you'll need about 4 cups of Tender 1-inch cubes of butternut squash, crunchy pecan breadcrumbs, and leafy kale come together in this crowd-pleasing pasta. Advertisement. Bake for 25-30 Yes, absolutely. butternut squash soup recipe vegan

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