Preheat oven to 400 degrees.On a sheet pan, liberally coat the sweet potatoes, butternut squash and leeks in olive oil and salt and pepper. Bake for 40-45 minutes.In a soup pot or dutch oven, add the roasted vegetables over medium heat. Add the cinnamon, nutmeg and cayenne pepper, and cook through for 5 minutes.Add the chicken broth, and bring the mixture to a simmer.Using an immersion blender, blend the mixture in the pot until smooth. Be careful, as the soup will be hot!Add the heavy whipping cream, honey and salt and pepper, and simmer the soup on medium-low heat for 30-35 minutes, stirring occasionally.Top with
croutons and enjoy!