Preheat oven 350 degrees.
Chop top off garlic bulb, then drizzle on olive oil and wrap in foil, bake 30 min. remove cloves from bulb.
Peel, cut up squash in cubes (remove seeds, rinse, pat dry and set aside for roasting as soon as garlic is done) drizzle with olive oil then roast 30 min.
Cut up onion, leeks, chipotle peppers, sauté in olive oil in a large stock pot.
Add squash, roasted garlic cloves & veggie stock to stockpot.
Cook on medium heat about 45 min; reduce to low heat another 20 min.
Put all contents in food processor or blender add honey, puree.
Sprinkle with cinnamon and serve.