Summer on a plate.
Melt 3 tablespoons of the butter in a large heavy-bottomed pot. Add the onion and cook, stirring until translucent, about 5 minutes. Add the squash and cook until it has softened, about 5 minutes. Season with salt and pepper.Add the broth, about a cup at a time, stirring until it has absorbed. Continue to cook, adding broth a little bit at a time and stirring often until the pasta is cooked and the mixture is super creamy, 15 to 20 minutes.
Add the basil, cheese, and remaining 1 tablespoons butter. Season to taste with additional salt and pepper.
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