Heat the oven to 400° F. Cut the veggies in half and remove the seeds from the squash. Rub them all over with olive oil and throw them in the oven on a parchment-lined sheet pan. Roast until a knife slides easily into the center—40 minutes or so.
Once you can handle the roasted veg, scoop or cut away the tasty flesh from the rind of the squash and remove the peel from the celery root. Combine a splash of olive oil with the shallots and ginger in a sauté pan and cook until tender and the shallot is just starting to color.
Throw (well, not really) the vegetables, shallot-ginger mix including the olive oil, turmeric, salt and 1 package Rocket Chicken Bone Broth in a food processor or a flip-flop-worthy blender (you know what we’re talking about). Process until super-smooth, 3 minutes or more.
Heat the remaining package of Rocket Chicken Bone Broth with 2 cups of the pureé along with the cayenne. (Eat the remainder as a side dish or use it to double the recipe with another package of Rocket Broth.) Bring the soup to a simmer while whisking.
To finish it, toast the bread and whisk the crème fraîche and ginger juice together until smooth. Portion into flat soup or pasta bowls. Doll it up with a bread round in the center and top with a dollop of the crème fraîche, 3 or 4 slices pickled ginger and roe. Scatter chives over the whole bowl, with some falling on your little island of tasty bits in the center.
Sheryl, Cree & Brian, The Rocket Broth Team