Serves: 4 Yields: (cost per serving of $0.93) Total Time: 7 hr 20 min Prep Time: 20 min

1 medium (about 3 pounds) butternut squash
6 sprig(s) fresh thyme
4 sprig(s) fresh sage
2 tablespoon(s) small sage leaves
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) ground cinnamon
Kosher salt and pepper
1 large onion, cut into 2-inch pieces
2 medium carrots, cut into 2-inch pieces
1 stalk(s) celery, cut into 2-inch pieces
1 teaspoon(s) olive oil
1/4 teaspoon(s) paprika
Sour cream, for serving

1 medium (about 3 pounds) butternut squash 6 sprig(s) fresh thyme 4 sprig(s) fresh sage 2 tablespoon(s) small sage leaves 1/4 teaspoon(s) cayenne pepper 1/4 teaspoon(s) ground cinnamon 1 large onion, cut into 2-inch pieces 2 medium carrots, cut into 2-inch pieces 1 stalk(s) celery, cut into 2-inch pieces 1 teaspoon(s) olive oil 1/4 teaspoon(s) paprika

Peel the squash. Cut 1/2 inch off the bottom and top and discard. Cut the squash in half, scoop out the seeds and reserve in a small bowl. Cut the squash into 2-inch pieces. Using kitchen twine, tie the thyme and sage sprigs together.

In a 5- to 6-quart slow cooker, whisk together the cayenne, 1/4 teaspoon cinnamon, 5 cups water, and 1/2 teaspoon each salt and pepper. Add the squash, herbs, onion, carrots, and celery and mix to combine. Cook, covered, until the vegetables are very tender, 6 to 7 hours on low or 4 to 5 hours on high.

Meanwhile, rinse the squash seeds, removing any pulp. Place them on a paper towel and let dry until ready to use.

Ten minutes before serving, heat the oil in a small skillet over medium heat. Add the seeds and cook, tossing, for 3 minutes. Sprinkle with the paprika and a pinch cinnamon. Add the sage leaves to the skillet and cook, tossing, until the seeds are toasted, about 2 minutes.

Remove the herbs from the soup. Using a handheld immersion blender (or a standard blender in batches), purée the soup. Ladle the soup into bowls and top with the spiced seeds and sage. Dollop with sour cream, if desired.