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Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into ½ inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into ½ inch to 1 inch cubes.
Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
Stir in Swiss chard and let cook until wilted, about 5 more minutes.
Serve with a sprinkle of cilantro over brown rice.