Heat the oil in a large soup pot over medium-high heat. Add in the onion and salt and sauté until the onions are translucent, about 7-10 minutes. Add in the garlic and sauté for another 30 seconds or until the garlic is fragrant. Add in the tomato paste and sauté, stirring constantly, until the tomato paste has darkened in color and is fragrant, about 1-2 minutes.
Add in the tomato sauce, diced tomatoes, vegetable stock, butternut squash, Italian seasoning, and pepper. Bring the soup to a boil, reduce to a simmer, cover and cook for 30 minutes.
Once the soup has simmered, use an immersion blender (or regular blender) to puree the soup. Return it to the pot and stir in the fire roasted tomatoes, honey, and pasta. Cook over low heat until the pasta is al dente. Serve.