- 1 medium butternut squash (about 2 pounds)
- 1 medium apple, any variety
- 1 medium yellow onion
- 1-inch chunk of fresh ginger
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon curry powder or more to taste
- A pinch of ground nutmeg
- 3 tablespoons olive oil, divided
- 1 14-ounce can unsweetened coconut milk
- 2 cups water or low-sodium broth of your choice
For the Swiss chard topping:
- 2 cloves garlic
- 1 bunch of Swiss chard