Butternut Squash, Sweet Potato, and Pomegranate Soup

• 1 cup POM Wonderful 100% Pomegranate Juice
• ½ cup POM Wonderful Pomegranate Arils
• 1½ lbs. butternut squash, peeled, seeded, and cubed
• 1 sweet potato, peeled and cubed
• ⅓ cup onion, chopped
• 2 tablespoons green chiles, chopped
• 3 cups chicken broth (or water)
• 1 teaspoon salt
• 2 teaspoons white pepper
• ½ cup dry sherry or other white wine
• 1 cup milk (nonfat or low fat)
• ½ cup crème fraîche or sour cream

In a stockpot, add butternut squash, sweet potato, onion, green chiles, chicken broth, and POM Wonderful 100% Pomegranate Juice. Broil to a boil. Lower heat to a medium low and cook for 30 minutes or until squash can be easily smashed against the side of the pot with a spoon. Add salt, pepper, and sherry or white wine. Remove from heat and cool slightly. Process soup in a food processor until smooth. Return soup to the stockpot, add 1 cup of milk (or more if mixture is too thick), and reheat. Serve this pomegranate recipe in bowls with crisp corn chips, crème fraîche, POM Wonderful Pomegranate Arils, and toasted pumpkin seeds.