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In a large 5 quart Dutch oven over medium heat, add the olive oil, onion, celery, bell pepper and poblano pepper. Season with a pinch of salt and pepper. Cook until the vegetables start to soften, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute. Then, add the chili powder and smoked paprika. Stir and cook for 2-3 minutes.
Add the butternut squash, vegetable stock, and diced tomatoes. Bring the mixture to a boil, then reduce heat to low and cook with the lid on for 25 minutes, or until the butternut squash is tender.
Turn the heat off and add the spinach. Stir the spinach in to wilt. Then add the black beans and hot sauce. Taste and add additional salt and black pepper if needed. Serve.