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.

Increase the heat and bring the soup to a boil. Stir in the greens and reduce the heat to a simmer. Partially cover the pot and cook the soup for about 20-30 minutes or until the vegetables are soft. Remove from the heat and add the sherry vinegar and the fresh thyme. Garnish with the freshly grated parmesan cheese.