Ingredients

• pinch salt
• 1 butternut squash
• peeled
• cut in half lengthways
• 2 carrots
• peeled and chopped
• 1 shallot
• chopped
• 2 garlic cloves
• chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 sage leaves
• 1 litre/1¾ pints chicken stock (or vegetable stock)
• freshly ground black pepper
• 4 free-range egg yolks
• 110g/4oz sharp English cheddar
• small bunch of sage
• parsley
• chervil and tarragon
• 2 garlic cloves
• finely chopped
• 2 banana shallots
• finely chopped

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Sprinkle some salt onto a baking tray and place the butternut squash on top. Roast in the oven for 30 minutes
• or until soft. Once cool enough to handle
• chop the squash into fine dice
• discarding the seeds. Reserve one quarter of the chopped squash for garnish.
• Heat a saucepan until hot
• add the olive oil then the roasted squash
• carrot
• shallot
• garlic
• thyme
• bay leaf and sage and fry for 4-5 minutes. Cover with the stock
• bring to a simmer and cook for 10 minutes
• or until the vegetables have softened.
• Season with salt and freshly ground black pepper. Blend in a food processer until smooth and pass the mixture through a fine sieve into a clean saucepan.
• Poach the egg yolks in a pan of simmering water at 65C-70C/150F-160F. Remove with a slotted spoon and set aside to drain on kitchen paper.
• For the persillade
• mix the herbs
• garlic and shallots together until well combined.
• To serve
• place the egg yolks in flat soup bowls. Shave the cheddar with a potato peeler. Place the cheese over the yolk and sprinkle with the persillade. Place the reserved squash around the egg yolk then pour the soup around the edge and serve.