I think I read in the margarine thread to whip a bit of water through butter to make it more spreadable... never done it myself though. I am also avoiding buying as much "spreadable" butter (unfortunately DH likes it)... and now that it's cooler I'm just putting pure butter in a crockery butter dish in the pantry. Which reminds me: apparently you're meant to avoid contact with metal and butter... does something bad. Once again... it was in the marg thread... that's why I want to gather all this info here.

ETA: I just love that most butters just have 3 ingredients: cream, water, salt. Can't beat pure foods.