Peel and seed squash; cut into chunks. Cook in boiling, salted water until tender, about 10 minutes. Drain and reserve. In large saucepan, melt butter over medium heat. Add leeks and cook for 5 minutes until soft. Add reserved squash, broth, thyme, salt, and pepper. Simmer 20 minutes. Discard thyme. Puree soup in blender or food processor in batches until smooth. Return to saucepan; stir in cream. Heat through, but do not boil. Garnish with chopped chives.

In a 6-quart kettle, melt butter over medium heat. Add onion, carrots, celery, and garlic; cook, stirring until onion is soft. Mix in sage and next 5 ingredients. Cover and simmer 45 minutes. Add cabbage and cook, uncovered, for 3 minutes. Add salt and pepper to taste.