This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

Have you thought much about the cans your pantry foods come in? I try to avoid them if at all possible. Instead, I opt for tetra paks (cartons) when I can find them. If I can’t find that, I try to find glass jars or BPA-free cans (there are a few brands that have most of their products in cans without BPA, but you have to check each item to be sure). So at this point, there are just a few things I buy in regular cans, and I try not to use those items as often as I used to.

But what I didn’t think about, until I was asked to share about how you can Become Carton Smart is how convenient the cartons really are. They DO stack much more nicely and uniformly in the pantry, and they make so much less waste than cans do, even factoring for recycling.

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So Tetra Pak sent me a few samples – Chicken stock, pumpkin puree, and cranberry sauce, all organic. And I made one of my favorite fall recipes for this post – creamy autumn squash soup, using the chicken stock.

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The pumpkin puree happens to be the brand I already buy and use. So I’m happy to have another carton of it! It’s delicious, easy to store, makes less waste, is BPA-free, AND is no-Nestle. (Did you know Libby’s is a Nestle brand? I didn’t know that until probably 2 years ago. If you’re a no-Nestle family, it’s good to know to find alternate pumpkin in advance of your pie-making adventures.)

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And I used this cranberry sauce to make some delicious cranberry thumbprint spice cookies, which I’ll share on the blog soon.

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Roasted Garlic Butternut Squash Soup

Roasted Butternut Squash Soup


  • 1 butternut squash, halved and seeded
  • 2 heads of garlic
  • olive oil
  • sea salt
  • onion powder
  • 1 quart chicken broth


  1. Preheat the oven to 375 degrees
  2. Place butternut squash halves on a baking sheet and pop in the oven for about 30-40 minutes, or until soft enough to poke a knife in it easily.
  3. Cut off the top of your garlic heads, drizzle with olive oil, sprinkle with sea salt, and wrap in foil packets. Put in the oven in a baking dish for about 50 minutes or until you can’t stop salivating because of the smell of roasted garlic.
  4. Pull off the peel of the squash, and cut the cooked squash into chunks. Dump them in a soup pot.
  5. Pour in the chicken broth.
  6. Sprinkle in however much onion powder you think you’d like.
  7. Bring to a simmer.
  8. Pop the roasted garlic out of the papery peels and toss them into the soup.
  9. Blend with your immersion blender.
  10. Taste, salt and pepper however you like, and serve.

Optional: Top with a drizzle of coconut milk, cream, or a dollop of sour cream. Or top with extra roasted garlic or GMO-free popcorn for a fun texture.

Garlicky butternut squash soup

Be sure to let me know if you try my soup recipe out! And Tweet @CartonSmart and Follow #CartonSmart on Pinterest for more information about Tetra Pak #CartonSmart packaging

Who’s ready to win $1000? ONE THOUSAND DOLLARS?

$500 will go to you, as a Visa gift card, and a $500 donation will be made to the charity of your choice if you win. Check out the official rules here.

There’s only one way to enter – with a comment!

  • Please tell me your favorite small, smart recipes (which use products in cartons vs. cans).
  • Or, if you’re more of a party-thrower, what smart entertaining tips do you have which help you make great-tasting food with little waste?

Good luck!!! Be sure to subscribe to my newsletter (below, or in the sidebar) so you don’t miss all sorts of great recipes, giveaways, and other posts coming up soon.

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65 Comments on Garlicky Butternut Squash Soup Recipe + A $1000 GIVEAWAY

  1. Danielle says:

    I love using our chicken stock (from a carton) in our tomato soup. It adds an extra flavor that everyone seems to love, without overtaking the additional flavors of the soup.

  2. rene chartier says:

    I love the Pacific soups especially the Tomato red Pepper.
    I use the soup stock in Vegetable Beef Stew.

  3. Harmony B says:

    We use carton chicken stock for everything from soup to mashed potatoes

  4. Julie B says:

    My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
    I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).

    2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
    4-6 pork chops, boneless (depending on how many people you are serving)
    1/2 packet Lipton Onion Soup Mix
    1 tbsp dijon mustard
    1/2 cup of milk

    1. Cook the porkchops fully, browning them in skillet.
    2. Place the cooked pork chops on the bottom of the crock pot.
    3. Turn to crock pot on high heat.
    4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
    5. Stir mixture.
    6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.

    I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
    Thank you for the giveaway!!

  5. Thomas Murphy says:

    I use chicken broth in a container for my mom’s stuffing recipe.

  6. Shannon says:

    I really like the Pacific products! I make a really great Curried Chicken soup with the butternut squash product.

  7. Amanda Sakovitz says:

    I make chicken noodle soup using cartons of chicken broth.

  8. Bert says:

    Use pumpkin puree cartons to make this recipe:
    Pumpkin pie croissants
    All you need is croissant rolls, pumpkin puree, sugar and cinnamon.
    Spread the pumpkin puree over each croissant, roll them up, sprinkle them with sugar and cinnamon and bake as directed

  9. Danielle F. says:

    Whenever we cook a Turkey in my home whether it be for Thanksgiving or another holiday or just to make since we like it a lot, almost nothing goes to waste. The leftovers are used to make yummy sandwiches for the next few days and the bones/carcass is used to make a delicious broth/soup.

  10. Jennai says:

    Here is my recipe using cartons
    Strawberry Coconut Water Smoothie:
    2 Cups frozen strawberries (1) 11.1 oz. carton Cocozia coconut water, 1 Tablespoon ground flax seed, 1-2 Teaspoons honey

  11. desiree h says:

    I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!

  12. Terry says:

    I use carton chicken broth (1 carton) for my chicken and rice recipe! I do the rice (according to the directions on the back), cook the chicken (2 boneless skinless breasts) in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
    Thanks for the giveaway-

  13. Jill says:

    Yum! Your recipes are always good and some are staples in our home! I like buying products in cartons. Usually soups and almond milk.

  14. AJ says:

    Pumpkin pie made with a carton of pumpkin! Mmm!

  15. Relizabeth says:

    Love your story and beautiful photography. I think it is so neat how you tandem nursed and continue babywearing! I want to be like you when (and if) I become a mama. Thanks!

  16. KelLi says:

    I love making a similar soup to this but using roasted sweet potatoes and chicken broth in a carton instead. Yummy!!!

  17. gabbie a. says:

    Chicken broth from a carton to replace water when making rice, couscous, risotto etc gives it way more flavor!

  18. Kelly says:

    i made mexican rice with chicken broth from a carton.

  19. Julie says:

    We are PRO Carton in this family! Besides the standard stock/broth we always have almond and coconut milk in cartons in our pantry. But by far my favorite carton pack would be the shelf stable whipped cream! We found it at Trader Joes and it’s seriously the best ever! Friends stop by and you have nothing for dessert? Whip up some whipped cream and serve it with some fruit! So easy! Plus it’s great for when we run out of coffee creamer whip it up and throw it in the coffee!!

    We definitely prefer cartons over cans!

  20. ELIZA ELLIOT says:

    I use cloth napkins to reduce waste -it also gives a formal feel to my dinner. We use washable dinner and service-ware and I love to use these cartons – they do taste fresher and I make multiple recipes so that nothing is wasted. I use the organic pumpkin puree for my pumpkin recipe too! truckredford(at)Gmail(dot)com

  21. Julie says:

    I use chicken broth in a carton in my stuffing
    thanks for the giveaway

  22. Tabathia B says:

    I have used chicken broth to make chicken pot pies to give it more flavor

    tbarrettno1 at gmail dot cm

  23. Ashley S. says:

    We use boxed broths for homemade chicken noodle soup and tomato soup!

  24. Delora says:

    My younger son has a dairy allergy, so we always keep cases of milk alternatives in Tetra Pak containers in the pantry. Any recipe where I’d normally use milk gets a smart carton substitution. Favorites for baking are 7 Grain or Coconut, and he likes Hazelnut to drink.

  25. chelsey says:

    I use almond milk from a carton to make my husband iced coffee. I use a splash of almond milk in place of creamer/milk and he likes caramel too.

  26. Meghan says:

    I usually start wanting lentil soup this time of year and always use chicken stock in the cartons. I try to make it a point to seek out the few companies that offer bpa free cans for tomatoes and beans, but would prefer cartons for these, too!

  27. Thomas Eberlin says:

    That sounds better than my butternut soup. Have to try it soon.

  28. Rebecca Turner says:

    I make a mean roasted tomato soup w/ fresh tomatoes and chicken stock out of a carton. It’s on my monthly meal rotation and a favorite of my whole family!

  29. Lynne Graves says:

    This is great for party’s.
    Pumpkin shell casserole
    7″diameter pumpkin
    2 cup peeled, chopped apples
    1 cup raisins
    1/2 cup pecans, chopped
    1/3 cup sugar
    1 tsp lemon juice
    1/4 tsp cinnamon
    1/4 tsp nutmeg
    Prepare pumpkin-slice off top (for lid) and scrape out seeds. Mix remaining ingredients, put mixture inside pumpkin (optional, dot with butter) replace lid on pumpkin and place pumpkin in oven safe casserole dish. Bake until apples are tender, 45-90 minutes. Serve hot or cold, spooning out pumpkin with filling. I like to have pumpkin on a pretty dish with lid propped along aside and let everyone dish themselves. Hope you enjoy as much as we do. Lynne

  30. Henni says:

    I have actually never bought chicken stock in a carton before, I always get the cubes at Whole Foods (the ones without MSG and the likes) and make stock with that… I guess I’m always worried about wasting the rest of the carton when I only need some of it for a recipe… but then… I guess I could just make more soup! Might try a carton next time!

    As for a quick recipe I DO use cartons for: pasta sauce!

    Cut up half an onion and a couple cloves of galic, sauté in a big pot until clear, add a couple shredded carrots, sauté for a minute, then add a carton of tomato sauce, bring to a simmer, add 1/2 lb. ground beef and spices of your choice (I usually use oregano, salt, pepper, sometimes a little thyme and rosemary) and then just let it simmer for a looooooong time (at least until the meat is well cooked!). Add more spices if needed and then:
    Serve with pasta/zughetti/spaghetti squash and enjoy 🙂

  31. Tracy says:

    I love using the puréed pumpkin in a carton for a quick pumpkin pie ingredient. Really quick for when I don’t have time to roast my own. Keeps the fam happy and I have more time to prep before big get togethers.

  32. Chelsea says:

    I always have chicken stock on hand for soups, especially during the cooler months. I have all the ingredients for a root veggie soup right now.

  33. Neiddy says:

    I’d make an easy and delicious breakfast for my family using Pacific Foods Organic Pumpkin Puree
    Pumpkin Chocolate Chips pancakes:
    2 cups baking mix,2 large eggs,1-1/4 cups milk,1/2 cup pumpkin puree, 1/3 cup mini-chocolate chips, 2 tbsp. sugar, 1/2 tsp. cinnamon.
    Whisk all the ingredients together and cook until the pancakes are golden brown
    And with the leftover puree I could make a smoothie or oatmeal the next day…

  34. stephanie says:

    Ever since my son i try doing things NON GMO. Here is one thing my 15 month old loves.

    I make him rich,.nutrient packed smoothies.

    Non gmo almond milk from the cartoon.kale.from tbe bag
    Fresh peanutbutter i make!
    Mango, apples, bananas, and hemo seeds from a bag.

  35. I have recently started making my own chicken stock (since we butchered our flock of chickens a few weeks ago), but I still keep a few cartons of organic chicken stock on hand. It can make any recipe go from bland to delicious with very little effort and being BPA free is a fantastic benefit!

  36. Martina says:

    I recently discovered my love for broth and soup in cartons at Trader Joe’s and Whole Foods. Much better storing and TASTE better. I’ll have to try this recipe next week!

  37. Maria davalos chabak says:

    I use carton stock all the time! I last used it to cook quinoa for a quinoa hush puppie recipie.

  38. Melissa says:

    I often use carton stocks and broths in soups that I make in my vitamix

  39. I am a make from scratch kind of gal when it comes stocks and soups but I do buy canned tomatoes for salsa and sauces. I have always felt bad about that and this year I canned tomatoes for the first time. Not much, but it felt good to get my feet wet! Next year I will do a lot more.

    I make my stock by putting a whole chicken carcass under water in the crock pot, add garlic cloves, thyme and rosemary sprigs,salt, an onion and some parsley. I let it cook on high for up to 48 hrs…. Sooooo good.

  40. Carolsue says:

    I make Turkey Tortilla Soup like this:
    3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
    This uses cartons AND leftover holiday turkey to save waste!

  41. Leasa eisele says:

    I love chicken broth in the carton! It never even crosses my mind to get caned. Recently I made French onion soup from scratch. I’m non beef eating so I use the chicken or vegetable. It’s delicious and best of all, I know what’s in it!!

  42. Stormimay says:

    I love Pacific chicken broth. Last time I was sick, I was bemoaning my lack of chicken noodle soup (since we are grain-free now, no noodles). I wasn’t up for making much food, but I had a carton of the broth and made myself a quick egg drop soup. So easy and fast, and a great replacement for chicken noodle soup!

  43. Ashley H says:

    I make roast beef using beef broth from a carton.

  44. Kelly says:

    I almost exclusively use broth and stock from cartons. I only buy cans if the commissary has some kind of INSANE sale, and even then, a sale on cartons usually comes up before I use the cans and I end up donating the cans.

  45. Virginia says:

    I haven’t tried this (yet), but a lower-waste way of entertaining is to have all your party foods in edible bowls. For example, you could serve the butternut squash soup from a bowl made out of a pumpkin… after the soup is eaten, just use the pumpkin for homemade pie the next day! Cute, delicious, and functional 🙂

  46. Maggie says:

    We make soup using scraps of veggies, and we try to buy in bulk whenever possible!

  47. Renee says:

    I love making veggie soup with whatever I have to use up. Chop up a bunch of zucchini for example, saute with onion and garlic, let simmer with vegetable broth until soft and blend until smooth. Yum!

  48. Meagan B says:

    I use broth/stock in cartons and have started buying soups in cartons. These are neat products! thanks for sharing!

  49. Anne says:

    We are anti can due to the plastic lining. I didn’t know pacific offered cranberries in the carton.

  50. Kim says:

    I don’t buy a lot of things in cartons (or cans for that matter) but if I had to pick one item i’d buy in a bind, it’d be a stock. I prefer now to have chicken stock or broth going in the crockpot 24/7 now though.

    I do love me some chicken stock though, use it in EVERYTHING — most frequently in soups and stews, chilis and sauces, tonight i’ll be using it in my homemade tomato sauce with venison/beef meatballs and gluten free spaghetti!

  51. Maribel says:

    I used carton chicken stock to make my rice broccoli soup and other yummy recipes.the pumpkin puree to make pie,tomatoe soup to make grilled cheese for my kids, and I like the carton gravy to make my delicious mashed potatoes.

  52. Neely T says:

    My best entertaining to tip is to utilize a core set of ingredients in many different ways. That way, you aren’t buying 50 different ingredients for only two or three different dishes. OH, and you can’t go wrong with a slow-cooker! Wonderful way to make things ahead of time, that way you can clean in advance and really enjoy your company. 🙂

  53. Karin says:

    We love stock in cartons it’s so much better to store any excess we may have. We have some dairy free family members so I have been using it in our mashed potatoes for holidays and everyone seems to enjoy them more than when I was using milk or cream!

  54. Stephanie persinger says:

    I like many, only use cartoned broths instead if cans. As mentioned, I use broth instead if water when I’ve made rice in the past. I like using cartoned, otganic chicken broth with heavy cream when making my butter garlic sauce.

  55. Jessie C. says:

    We like using carton miso broth to make quick noodle tofu soup.

  56. ChristiNA says:

    I like using the Pomi tomato cartons for making my tomato sauce! I also will only buy soup stock in cartons…I think I’ll be making this recipe tonight, actually! 🙂

  57. jenafer says:

    I only use chicken broth/ stock from a carton. I use it for soups, to boil potatoes, to make rice, for gumbo I use it for a lot of recipes. Mac n cheese ect.!

  58. Mari says:

    Chicken stock

    Use to make my mom’s rice. Brown rice, add garlic, onion and one mushed tomato. Add stock, bring to a boil then simmer covered.

    Yummy (Mexican) rice.

  59. Samantha Garay says:

    We use chicken stock
    In cartons often for soup, we use it in place of water when making rice as well as in pasta sauce when making chicken scampi. We combine the chicken stock with garlic, onions, spinach, mushrooms, tomatoes and white wine and simmer, then serve over pasta.

  60. Amy Orvin says:

    I use Silk Almond milk out of a carton to make banana smoothies.

  61. Vicky says:

    My favorite thing to make is pumpkin pie bars. Pumpkin puree from a carton! It’s so hard to stay clear of BPA and a LOT of canned goods are lined with it. I love finding food item in cartons as apposed to cans. Or even glass jars. Great recipe. Thanks for sharing!

  62. Mami2jcn says:

    We use chicken broth from cartons to make homemade chicken noodle soup.

  63. Kim Henrichs says:

    I love to use the smaller cartons of veggie stock when I’m making a quick pasta sauce with red peppers and garlic!

  64. Lisa Brown says:

    Carton pureed pumpkin is perfect to use in a pumpkin spiced smoothie, or to use in a pumpkin cheesecake.
    jslbrown_03 at yahoo dot com

  65. Janine says:

    Chicken and dumplings. I simmer leftover roast chicken in chicken broth with chopped carrots, celery, and onions before adding a simple roux and dumplings.

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