Peel off the skin using a potato peeler. The skin is softer than pumpkin so it's easier.

Cut in half using a sharp knife. Just straight through the middle, lying down. Use the weight of your body pressing down on the knife and/or rock the knife back and forth.

Stand upright, then cut in half again.

Scoop out the seeds using a spoon.

Cut the cheeks off the side with the stem (too hard to cut through the stem). Then trim all the butternut flesh from around the hard stem.

Cut - And finally, cut the butternut into the size you want! For Pumpkin Soup, you will want them in 3cm / 1.2" chunks.