Butternut squash soup with poached egg persillade and cheddar

Take butternut squash soup to the next level with Glyn Purnell’s delicious recipe.

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For the soup

For the persillade

  • small bunch of sage, parsley, chervil and tarragon
  • 2 garlic cloves, finely chopped
  • 2 banana shallots, finely chopped