Sweet Potato, Apple, and Red Lentil Soup

• 2 tbsp butter
• 2 tbsp vegetable oil
• 1 onion, diced
• 1 apple, diced
• 1 large sweet potato, diced
• 1 tsp peeled fresh ginger
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup red lentils
• 4 cups water
• 1 heaping tbsp beef-flavored Better than Bouillon

Combine oil and butter in a stock pot and heat over medium. Sauté onions until softened, then add apple, sweet potato, ginger, paprika, cumin, and chili powder. Stir to coat with oil and sauté for 3 minutes. Add lentils, water, and bouillon. Bring to a boil and cook until sweet potato is soft and lentils are tender.

Using an immersion blender, blend the soup until smooth. Serve with a spinach salad.