Moo News

Moo-tastic Butternut Apple Soup

School is in full swing and the leaves are changing! This soup is the perfect remedy for a fast healthy meal giving you more time during the day to spend time with the kiddos or to simply enjoy the fall colors. Recipe credit goes to Chef Bella Vue.

**This recipe uses a pressure cooker (Instant Pot).**


  • 2 peeled apples, diced
  • 4 cups (about one butternut squash), cubed
  • One small onion (about 1 cup), thinly sliced
  • 2 cups chicken broth
  • 1/4 cup sage leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon fresh grounded pepper
  • 1/4 cup Morning Fresh Dairy Farm heavy whipping cream
  • 5 thick slices of bacon (optional… but is bacon really optional?)
  • Grated Parmesan cheese


Step 1
Heat up pan for “optional” bacon.
Step 2
Place all ingredients, except for the cream and bacon, in the pressure cooker.
Step 3
Set for 11 minutes on high pressure.
Step 4
After the 11 minutes is up, let the pressure cooker release pressure naturally for about 10 minutes.
Step 5
Cook bacon and absorb fat with paper towels. Dice up bacon.
Step 6
When the soup is finished, puree soup with immersion blender or transfer it to a blender and blend smooth If using a blender, transfer soup back to the pot after it is pureed.
Step 7
Taste the soup. Add salt and pepper if needed.
Step 8
Mix at least 1/4 cup of Morning Fresh Dairy heavy cream into soup.
Step 9
Serve in a bowl and add more cream for taste or presentation.
Step 10
Top with bacon and Parmesan cheese.
Step 11
Enjoy the taste of fall!