Using a sharp knife, I first cut it half to make it easier to work with, sliced off each end, then cut off the peeling. It is incredibly difficult to get through it. If there's an easier way, someone please tell. I didn't show pictures of this process because, well, it wasn't pretty. After this, the rest of the recipe is super, super easy.
Cut the squash into about 1 inch pieces. They don't have to be perfect because you're going to blend them later. Place them on a foil lined cookie sheet.
The end result, is a thick, creamy soup with amazing texture. Pour yourself a big bowl, or if you're like me, just put it in a mug so you can drink it. Don't be afraid of the butternut squash. Embrace it! Try it! I bet you'll like it.