Fall weather & Fall food

The long Columbus Day weekend paired with the cool and rainy fall weather inspired me to cook up some fall food. 

First I was inspired to make some butternut squash soup. I think this is the first soup I've made from scratch (unless you count chili as soup?). Due to terrible planning I had to stick the soup in the fridge after cooking, before blending and eating, and return to it the next day. I followed a recipe from the Whole Foods Recipe's App. It turned out fine, but not as thick or creamy as I've had before. I ended up adding pumpkin pie spice to living it up. I'm thinking restaurant versions use thick cream or something; this version was celery, onion, carrots, squash, and low sodium chicken broth.

I had a zucchini in my refrigerator that needed used so I decided to make some bread. After first going to the internet I remembered the old time source for recipes... cook books! I figured my family reunion cook book would have a recipe and it did. I followed it pretty closely, but my bread came out really crumbly and not as moist as most versions I've had. Any thoughts on what I did wrong? It is still tasty and will be consumed.