Butternut Squash Soup screams Autumn and Thanksgiving to me, so I set out perusing recipes. When I found the one below, with Bosc pears, leeks, white wine and brandy, I knew I had a winner. Incorporation of pomegranates into this dish was simply a sprinkling of fresh arils, but what an impact in flavor, texture and color! Just a few pomegranate seeds provided the right burst of tartness, which cut a little of the sweetness of the soup, and they looked so vibrant floating amongst the pepitas and swirls of creme fraiche. In this case, a simple touch added so much to this soup.