MANUAL MANUAL
MANUAL
13 ninjakitchen.com12 ninjakitchen.com
PREP: 15 MINUTES | COOK: 30 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 1.25 LITERS
DIRECTIONS
1 Place butter, garlic, and onion into a
5-quart saucepan over medium-low
heat. Cook for 5 minutes.
2 Add flour, salt, and pepper, and stir
to incorporate. Add artichoke hearts,
spinach, and broth. Bring to a boil, then
reduce heat to medium-low and cook
for 20 minutes.
3 Remove from heat and cool to room
temperature.
4 Place cooled mixture into the Total
Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
5 Return sauce to saucepan, add
Parmesan and sour cream, then
simmer until heated through.
INGREDIENTS
3 tablespoons unsalted butter
2 cloves garlic, peeled, chopped
1 large onion, peeled, chopped
46 g all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (390 g) artichoke hearts, drained
2 bags (200 g each) baby spinach
1 L low-sodium vegetable broth
200 g grated Parmesan cheese
115 g sour cream
DO NOT BLEND HOT INGREDIENTS.
SPINACH
ARTICHOKE DIP
PREP: 15 MINUTES | COOK: 25 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 2–4 SERVINGS
DIRECTIONS
1 Place the onion and garlic into the Total
Crushing Pitcher. PULSE until roughly
chopped.
2 Heat the oil in a medium saucepan over
medium heat. Add the onion and garlic. Sauté
for 5 minutes, or until softened.
3 Place the tomatoes, sun-dried tomatoes, red
wine, and crushed red pepper into the Total
Crushing Pitcher. Select HIGH and blend until
desired consistency is reached.
4 Add the tomato sauce to the saucepan with
garlic and onions. Add salt and pepper to
taste. Simmer 20 minutes.
5 Garnish with fresh basil.
INGREDIENTS
1 onion, peeled, cut in quarters
4 cloves garlic, peeled
1 tablespoon canola oil
1 can (400 g) whole peeled tomatoes
1 jar (200 g) sun-dried tomatoes
packed in olive oil
115 ml dry red wine
1
/2 teaspoon crushed red pepper
Kosher salt, to taste
Ground black pepper, to taste
1
/4 bunch basil, chopped, for garnish
DO NOT BLEND HOT INGREDIENTS.
SUN-DRIED
TOMATO SAUCE
BUTTERNUT
SQUASH SOUP
PREP: 20 MINUTES | COOK: 40–45 MINUTES
CONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 8 SERVINGS
DIRECTIONS
1 Heat oil in a large saucepan over
medium heat. Add the onions, cooking
until they begin to soften, about 5
minutes. Add the cashews and cook,
stirring, for about 5 minutes.
2 Add the apple, carrot, squash, thyme,
and bay leaf to the saucepan and cook
for 5 minutes. Add the stock and stir to
combine. Bring the soup to a boil and
then reduce the heat to medium-low.
Allow soup to simmer until the squash
is easily pierced with a knife, 20 to 25
minutes. Remove and discard bay leaf.
3 Allow the soup to cool to room temperature.
4 Working in two batches, ladle half the
cooled soup into the Total Crushing
Pitcher. Select HIGH and blend until
desired consistency is reached. Repeat
with remaining soup.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, peeled, chopped
120 g raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
1 kg butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
1 L vegetable stock
Kosher salt, to taste
Ground black pepper, to taste
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