If you need a tablespoon or so to saute something in, use a soy margarine like Soy Garden (and others available at a health food store). I usually skip it altogether, and just saute using cooking spray, in a nonstick pan.
If it's quite a bit of butter, a lite margarine might be a better idea. Smart Balance Light is the only grocery-store brand I've found that's dairy-free.
For using on toast or otherwise just eating in general, either of those will work. Personally, I prefer the lower-fat alternative, but that's just me.
If you're replacing fat in a quick-bread or cake recipe, you can substitute applesauce, mashed bananas, or prune baby food (depending on the flavor of what you're making - some flavors blend better than others) for half of the fat.
If you're talking about a cookie recipe, don't even bother trying. Most cookies need the full-fat butter or margarine to get the texture right, and are therefore impossible to make IBS-safe. Check the recipe index for cookie recipes that are already safe, to replace the unsafe ones you used to make.
And if you're replacing butter in something else that I've missed completely, do ask. 
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It depends what the recipe is
