Yes, it is very hard, but not quite as hard as those smaller acorn squashes. What I usually do is use a very large heavy sharp knife, not a cleaver, and cut the top end and the bottom end off. It’s easier to peel when it has a flat bottom, so you can stand it up. Then I use a regular vegetable peeler to remove the skin, then I go about cutting it in half, very carefully. It’s easier to cut when the skin is removed first. Then I scoop out the seeds (I prepare and roast these just like pumpkin seeds).
When I make soup with butternut squash, I cut the pieces into 2 or 3 inch cubes, coat them in a little bit of olive oil, and salt & pepper, then roast them in the oven for 15 or 20 minutes until they soften. Then I put them in the blender (a food processor would be better and I need to get one) along with some vegetable broth, and puree the mixture. Then I transfer it to a stock pot and heat it up. Depending upon what I have on hand, I might also add in some jarred roasted red bell peppers, or fresh corn, and then spice it up in all sorts of different ways. Sometimes I’ll add a pinch of sage, or maybe some smoked paprika, or maybe some curry powder.
Here’s a little video showing how to cut butternut squash (with some odd jazzy music): https://www.youtube.com/watch?v=AyPC8U4v59c
And here is a recipe for Roasted Butternut Squash Soup