In my recipe, Creamy Butternut Squash Soup, I describe cooking butternut squash by placing it in the oven at 350 F face down in a little water for about 45-50 minutes. After it is cooked, it is super easy to just scoop out the butternut squash.
I usually prefer the “bake” method because it is the easiest; you don’t have to go through the process of peeling the squash. However, it actually takes the longest because of the bake time in the oven. One way around this is to bake the squash the night before you plan to use it while you are fixing your dinner. It doesn’t take that much more time and then it is cooked for you when you want to use it the next day.
If you are looking for quicker ways to cook your squash for your soup, you may want to consider the following ideas: