Butternut Squash and Pumpkin Soup - Create With Kendra

Ingredients

• 2 cups All-Purpose Flour
• 1/2 teaspoon Salt
• 14 tablespoons Butter, cold and cubed
• 1/4 cup Yogurt
• 1/4 cup Water
• 1 tablespoon Vinegar (white wine or regular)
• 1 Egg (for egg wash)
• 4 cups Vegetable Broth (or preferred broth)
• 1 Butternut Squash
• 6 Large Carrots
• 3/4 cup Pumpkin Puree
• 1 Whole Yellow or White Onion
• 4 Garlic Cloves
• 5 Sprigs of Fresh Thyme
• Salt and Pepper to taste