In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onions and sauté for about 3 minutes or until softened. Add the butternut squash, potatoes, carrots and celery and continue to sauté while stirring, for another 4-5 minutes. Add the garlic and smoked paprika and sauté only for a minute or two until fragrant, stirring to coat the vegetables. Add the broth, tomatoes and tomato paste and stir again. Season with salt and pepper.