Preheat oven to 375 degrees. Cut squash in half and remove seeds. Bake squash and potatoes face down for 15 minutes. Remove from oven; peel and dice squash.
Melt butter in large pot with garlic, oregano, rosemary, and basil. Add onion, carrot, and celery. Saute for about five minutes, then add chicken stock to the pot. Add squash and potatoes. Simmer for about 20-30 minutes, or until the vegetables are soft.
Pour the soup in the blender, and blend until smooth.
Serve topped with cheese, bacon bits, and a dollop of sour cream.